These vegan, gluten free brownies are delicious and indulgent! The sweet cashew swirl complements the rich chocolate and adds a beautiful creaminess making a perfectly balanced brownie.
prep time: 10 minutes cook time: 30 minutes yield: 12 brownies
INGREDIENTS
- 250g/2 cups plain gluten free flour (i like the Doves Farm gluten free blend)
- 250g/1.5 cups coconut palm sugar
- 3 tbsp cashew nut butter
- 60g/2/3 cup raw cacao powder
- 1 tsp baking powder
- 1 tsp salt
- 250ml water
- 160ml coconut oil ~ melted
- 1 tsp natural vanilla extract.
METHOD
- Preheat oven to 200°C/fan 180°C/gas 6
- Add the flour, sugar, cacao powder, baking powder and salt to a large bowl and mix together.
- To the same bowl, add the water, melted coconut oil and vanilla extract and mix until well combined.
- Pour the mixture into a 23x23cm (9×13″) baking dish and spread until level and even. Add 6 dollops of cashew butter on top of the mixture and with the end of a spoon or knife, swirl the butter into the mix (the fun part!)
- Bake for 25-30 minutes and remove from oven. Let it cool for at least 10 minutes before cutting into squares. Voila! The middle will still be a bit soft but when it cools, it’s perfect!
SERVE + GARNISH (optional)
With a scoop of vanilla ice cream
