Gluten-Free Dark Chocolate Double Cashew Brownies

Gluten-Free Dark Chocolate Double Cashew Brownies, say that five times fast. I got a little crazy with these guys, and well, it totally worked. And they are like, kinda healthy, cause #glutenfree #dairyfree #fitfam #absaremadeinthekitchen.

No flour means they are seriously fudgey. And the double cashew comes from swirling my favorite cashew butter through the batter and then topping them with my favorite bulk bin item, dark chocolate covered cashews. Now let's just cut to the chase.

Gluten-Free Dark Chocolate Double Cashew Brownies
yields 1, 8x8 pan of brownies

Ingredients:
3 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa powder
6 oz. bittersweet chocolate
4 Tbsp. virgin coconut oil, divided
4 Tbsps. Georgia Grinders cashew butter, divided
2 large eggs
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tsp. salt
1 tsp. vanilla extract
1/2 cup dark chocolate covered cashews, chopped (from the bulk bins)

Directions:
Preheat your oven to 350 degrees. Generously spray a 8x8" baking dish with cooking spray.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, 3 Tbsp. coconut oil, and 1 Tbsp. cashew butter in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat the eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, about 3–4 minutes. Beat in salt and vanilla to combine. Then pour in melted chocolate mixture, and beat to combine. Scrape sides as needed. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Melt 1 Tbsp. coconut oil and remaining 3 Tbsp. cashew butter in a small microwave safe bowl for 30 seconds. Scrape batter into your prepared baking dish and smooth the top. Working quickly becasue the coconut oil in this recipe can start to re-harden, drop melted cashew butter mixture in 5 spots and swirl into top of batter with a skewer or toothpick. Sprinkle chopped dark chocolate cashews over the top.

Bake brownies for 21-24 minutes until tester inserted into the center comes out with a few moist spots. Being careful not to insert tester into the melted chocolate covered cashew, but into the actual brownie. For an accurate read.

Store in an airtight container or covered in plastic wrap for up to 3 days.

Annie

Perfect Fudge Brownies

If you've been reading my blog or following me on Instagram you probably remember last year when I set out on a quest to find my perfect chocolate chip cookie recipe. I found it, and you can get the recipe here. Well now I have put it on myself to find my perfect brownie recipe. Like CCCs, people differ in how they like their brownies. My brother-in-law is a brownie connoisseur. He even had brownies and milk instead of a groom's cake he and my sister's wedding. 

I was excited and he was excited as I began my brownie recipe testing, only to find out we have very different opinions when it comes to brownies. I like mine dense, fudgy and super chocolatey. He likes his cakey and fluffy. I'm sorry John, but no. 

With my flavor and texture profile in mind, I did some research, developed a recipe, and to my excitement I found it on the first try! My cookie quest took four rounds of testing... This brownie recipe checked all of my required boxes. Dense, fudgy, strong chocolate flavor, and makes more than an 8x8 in pan. I know that is a funny requirement, but I always feel like 9 square brownies from an 8x8 is not enough. This recipe fills a whole 9x13 pan! 

I gave out lots of samples to gain feedback (completely ignoring my B-I-L's opinion). There was a "Stop testing, you found it" and my favorite compliment, "These remind me of 501's." Cafe 501 is a local restaurant that has my favorite brownies. I had them in mind the whole time I was developing this recipe. So, if you are like me and want your brownies, dense, fudgy and chocolatey, keep reading. 

Perfect Fudge Brownies
yields 9x13 pan, 18 brownies

Ingredients:
12 oz semi-sweet chocolate chips
4 oz unsweetened chocolate
4 eggs
1 cup (2 sticks) unsalted butter
1 Tbsp. ground coffee (enhances the chocolate flavor)
2 Tbsp. vanilla extract
1 cup flour
2 cups sugar
1 tsp. salt

Directions:
Preheat your oven to 350 degrees. Grease a 9x13 pan and set aside.

Melt the butter and chocolates in a microwave safe bowl in 30 second increments until fully melted. Stirring between each 30 seconds. Make sure to scrape the bottom to keep from burning. In a separate bowl, use a hand held mixer or a whisk to beat sugar, eggs, coffee and vanilla together. With a wooden spoon, stir in the melted chocolate mixture. Fold the flour and salt into the mix. Pour into your prepared pan and bake for 25 to 35 minutes until a toothpick comes out clean.

Annie