Imagine sinking your teeth into a rich, fudgy brownie that's not just mind-blowingly delicious, but also surprisingly healthy! These Coconut Cashew Butter Swirl Brownies are about to revolutionize your dessert game, combining the luxurious depth of chocolate with the creamy smoothness of cashew butter and a hint of tropical coconut. Perfect for those who crave an indulgent treat without the traditional sugar overload, these brownies are a game-changer that will have your taste buds dancing and your body thanking you.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 teaspoon sea salt
- 1/2 cup cashew butter
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, sift together coconut flour, cocoa powder, coconut sugar, and sea salt. Whisk until completely combined and free of lumps.
- In a separate bowl, whisk together maple syrup, eggs, and vanilla extract until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients, stirring gently until a thick brownie batter forms. Be careful not to overmix.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Warm the cashew butter slightly to make it more pliable. Drop spoonfuls of cashew butter across the top of the brownie batter.
- Using a knife or toothpick, gently swirl the cashew butter into the brownie batter, creating a marbled effect.
- Sprinkle shredded coconut evenly over the top of the brownies.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15 minutes, then use the parchment paper to lift the brownies out and transfer to a wire rack.
- Allow brownies to cool completely before cutting into 12 equal squares. Store in an airtight container at room temperature for up to 5 days.
Tips
- Make sure all ingredients are at room temperature for the smoothest batter consistency.
- When swirling the cashew butter, use a light hand to create beautiful marbling without overmixing.
- For extra richness, toast the shredded coconut before sprinkling on top to enhance its nutty flavor.
- Use a high-quality cocoa powder for the most intense chocolate experience.
- Don't overbake! The toothpick test should show a few moist crumbs for the most fudgy texture.
- Let the brownies cool completely before cutting to ensure clean, neat squares.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 6g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
