The absolute best grain and gluten free brownies! These brownies are rich, fudgy, and decadent - completely flour free and naturally sweetened.
Is there anything better than an warm brownie straight from the oven? I grew up on boxed mixes for brownies and cakes and while this is embarrassing, I'm going to tell you anyway. I remember my aunt coming over one time and informing me that you could make brownies and cakes from scratch and I looked at her, dead serious, and said "I just mixed in an egg, water and oil, isn't that the same thing?". I was clueless, not because my mom didn't try to teach me, but because I didn't ever listen when it came to the kitchen...haha. You could say I've come a LOOOONG way!
I mentioned before that my family is grain and gluten free for health reasons. When we first made the transition, my cooking was very basic and it didn't involve creating my own recipes or providing treats for my family or myself. I was focused on feeding my family and not letting anybody starve. As I got more comfortable in the kitchen, I started to branch out and a year ago I created these brownies. I know I'm biased, but I think they are the best brownies ever. They are chewy on the outside, gooey on the inside, perfect warm from the oven and even better with a scoop of vanilla ice cream! You really can't go wrong with them and they are so easy to make! I've served them time and time again and nobody would ever guess they were a healthier version, except that I made them, so that gives me away every dang time.
So, make these brownies, serve them up and watch your friends and family come back for seconds and beg you for the recipe, trust me! Be sure to check out these Flourless Brownies on my blog too!
- 8 oz cashew butter
- 1 egg
- ¾ cup raw honey
- ½ tbsp pure vanilla extract
- ¼ cup pure cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ¼ cup dark chocolate chips
- 1. Coat 8x8 baking dish with palm shortening, coconut oil or butter.2. Stir cashew butter till creamy.3. Add remaining ingredients and blend well.4. Pour in dish and bake at 325 degrees for 30-35 minutes.