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Flourless Cashew Butter Brownies

These are the ultimate flourless brownies made with a cashew butter base, no refined sugar, no butter, and of course, no flour!

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Fat 16 Carbs 24 Protein 6
Yield 9 1x

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
  • 1/3 cup cocoa powder
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Instructions

  1. First, preheat your oven to 350ºF and spray a 9×9 inch cake pan with coconut oil cooking spray.
  2. 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!).
  3. 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.
  4. Bake at 350ºF for 14-16 minutes (less for gooier brownies).
  5. Let cool for at least 30 minutes before cutting.

Nutrition Facts

Serving Size: 1/9 Calories: 253 Sugar: 13 Fat: 16 Carbohydrates: 24 Fiber: 3 Protein: 6
Author: Lee HershCategory: DessertMethod: OvenCuisine: American

Keywords: Cashew butter brownies

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