Flourless Cashew Butter Brownies
Published 10/7/2016 • Updated 2/26/2024
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These Flourless Cashew Butter Brownies are the ultimate grain-free, gluten-free, and dairy-free treat! You also won’t find any refined sugar in these bad boys because, believe it or not, you don’t need it to make the BEST brownies to ever exist.
A cashew butter and maple mixture makes up the base of these flourless brownies, making them ridiculously moist and indulgent.
We love using cashew butter spread for our healthy dessert recipes because it’s an easy and delicious way to make things flourless. Because hey, your gluten-free friends deserve a good dessert, too! This brownie recipe is actually a chocolatey version of our Grain-Free Chocolate Chip Cookie Bars, which uses almond butter instead of cashew butter.
These gluten-free brownies will be ready in under 30 minutes and are just as easy to make as traditional brownies. Just mix your wet and dry ingredients to make your dough, transfer it to a pan, and bake. These may be healthier brownies, but they’ve still got all the fudgy goodness you crave.
What You Need for Our Cashew Butter Brownies
- Creamy cashew butter: These brownies use a cashew butter base. We recommend unsalted, but if you do end up using salted, make sure you omit any additional salt from the recipe.
- Eggs: You’ll need 2 eggs to make sure these brownies stick together!
- Maple syrup: We love using maple syrup as a natural sweetener in our recipes! It gives the perfect amount of sweetness without any refined sugar.
- Coconut palm sugar: Coconut sugar is another natural sweetener that we love using in our recipes. It has a lower glycemic index than regular sugar and adds a caramel-like flavor to these brownies.
- Cocoa powder: This adds a rich brownie batter flavor to these brownies that is absolutely addictive!
- Coconut flour: Coconut flour is a gluten-free and grain-free flour alternative that also adds extra moisture to these brownies. Don’t skip it!
pro tip: Use room-temperature eggs!
This is important for creating a smooth batter and ensuring that everything mixes together evenly.
Delicious Recipe Variations
The simple ingredients in this recipe are easy to modify depending on what you have on hand. Here are a few suggestions for delicious variations of these flourless cashew butter brownies:
Cashew butter: We’ve tested this recipe with peanut butter and light brown sugar, and it worked just swell!
Eggs: If you can’t have eggs, use flax eggs instead! For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it becomes gel-like.
Cocoa powder: You can intensify the chocolate flavor by using dark cocoa powder.
Tasty add-ins: Mix some dark chocolate chips into the batter for an even richer and gooier brownie experience. Vegan chocolate chips and cacao nibs are also great options
Toppings: Some course sea salt, chopped nuts, or cashew butter drizzle would taste fantastic on top of the warm brownies!
pro tip: Do not over-bake brownies!
These brownies may look a little underdone when you take them out of the oven, but they will continue to cook and firm up as they cool.
How to Store + Freeze
These brownies will last for up to 5 days in an airtight container at room temperature. You can also extend their shelf life by storing them in the refrigerator or freezer.
To freeze, cut them into individual servings, wrap each one tightly with plastic wrap, and place them in a freezer-safe bag or container.
They will keep in the freezer for up to 3 months. Thaw overnight at room temperature or heat them up in the microwave for a warm and gooey treat.
Flourless Cashew Butter Brownies
Ingredients
Wet
- 1 cup creamy cashew butter, unsalted (if you’re using salted, omit additional salt from recipe)
- 2 eggs, large
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
Dry Ingredients
- ⅔ cup coconut palm sugar, light brown sugar works, too
- 1/3 cup cocoa powder
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- First, preheat your oven to 350ºF and spray a 9×9 inch cake pan with coconut oil cooking spray.
- Place wet ingredients in a large bowl and mix until combined. Then, add dry ingredients to wet and mix until combined. Your batter should have a cookie dough consistency (it should be thick!).
- Transfer dough into a 9×9-inch pan and use your fingers or a spatula to evenly spread out onto the pan. If you notice that there is a lot of oil on the top of your dough, this is normal! Simply use a piece of paper towel to blot as much of it off it as possible.
- Bake at 350ºF for 14-16 minutes (less for gooier brownies).
- Let cool for at least 30 minutes before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! Is it possible to omit the sugar completely and just keep the maple syrup as the only sweetener?
These are so good! I used an 8×8 in pan because that’s all I had and baked for about 15 min. They were perfect and fudgy, even better the next day!
Very nice recipe, thanks! As my daughters are not keen on coconut, I substituted almond flour for coconut flour, which worked very well. Sorry, no photo. The brownies disappeared before I got to the camera!
Always a good thing when the brownies disappear that quickly!
AH-mazing. I even use Just Egg to replace real eggs. Thx!
Can I use oat flour instead of coconut?
OMG YUM!!!