Creamy Cashew Brownies
Indulge in the ultimate fusion of rich chocolate decadence and nutty creaminess with these Creamy Cashew Brownies! This delightful recipe combines the velvety texture of semisweet chocolate with the luxurious swirl of cashew butter, creating an irresistible marbled effect that’s as beautiful as it is delicious. Featuring a balanced sweetness from a mix of granulated and brown sugars, these brownies boast a perfectly fudgy center with bursts of nutty, buttery goodness. With just 20 minutes of prep time, this easy-to-make dessert is perfect for satisfying your chocolate cravings or impressing guests at any gathering. Serve these brownies warm with a scoop of vanilla ice cream or enjoy them on their own as a rich, indulgent treat. Whether you're a fan of cashews, a chocolate enthusiast, or simply on the hunt for a crowd-pleasing dessert, these Creamy Cashew Brownies are a must-try!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Semisweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Cocoa powder (unsweetened)
- 0.25 teaspoon Salt
- 0.5 cup Cashew butter
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
In a medium saucepan over low heat, melt the butter and semisweet chocolate chips together, stirring continuously until smooth. Remove from heat and let cool slightly.
In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
Gradually stir the melted chocolate mixture into the sugar and egg mixture, ensuring everything is fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Be careful not to overmix.
Pour the brownie batter into the prepared pan, spreading it out evenly with a spatula.
In a small bowl, mix the cashew butter and powdered sugar until smooth. If the mixture is too thick, gently warm the cashew butter for a few seconds in the microwave to loosen it.
Drop spoonfuls of the cashew butter mixture onto the brownie batter, then use a knife or skewer to swirl it into the batter for a marbled effect.
Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
Once cooled, use the parchment overhang to lift the brownies out of the pan. Slice into 12 squares and enjoy!
Nutrition Facts
Calories |
4101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 576.0 g | 209% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 427.0 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 484 mg | 37% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2710 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
