These fudgy, decadent Cashew Butter Stuffed Brownies are made with cassava flour and dairy free chocolate chips. A gluten-free and dairy free dessert you’ll want to make on repeat!
Cashew Butter Stuffed Brownies
Ok guys, don’t get me wrong, I love a good fudgey brownie, but also… it’s been done before. We eat a gazillion brownies growing up between school events, friends birthdays, and standard weekend baking, that I really think we need to intentionally branch out from plain brownies in our later years. Enter today’s recipe: Thick paleo brownies with a generous cashew butter layer smack dab in the middle. Not to toot my own horn, but it’s everything we never knew we needed.
As I was developing this recipe, I thought my layer idea might fail, but once I cut into these brownies I realized they were actually perfect! Phew. I hate wasting cashew butter. The more I cook with cassava flour the more I realize it’s actually a fairly resilient ingredient that lets you experiment a bit with your baking, while staying gluten free!
How to Make Cashew Butter Stuffed Brownies:
These brownies are fairly straight forward other than adding a nut butter layer half way through. Other than that just made these brownies as you normally would!
I tested a few ways of creating the middle layer but found that simply warming the nut butter and pouring it in was the easiest way to get a good middle layer of cashew butter.
Can these stuffed brownies be made with another nut butter?
Yes! You can you peanut or almond butter if cashew butter isn’t your jam. Use whatever nut butter your little heart desires! Also, avoid using nut butter with sugars or other oils–get the good stuff that’s just nuts and salt.
Tips for making the best cashew butter stuffed brownies:
- Use good dairy-free chocolate to keep these paleo — I love Hu chocolate or Lilys!
- Beat your eggs and sugar well when you start–you really want to dissolve those sugar granules to get the crisp , flakey brownie top
- Be careful when you put the layers together that you’re not accidentally mixing them!
Ingredients for paleo brownies:
- Cassava flour: his is my favorite gluten-free flour, and my secret weapon for delicious paleo brownies!
- Coconut flour: I use this to add a bit of fluff to gluten free baking
- Coconut oil: The only other oils I’d use are ghee or a shortening, but I haven’t tested these with anything other than coconut oil
- Cocoa Powder: regular old unsweetened cocoa powder–I use Trader Joe’s brand.
- Chocolate chips: I used Hu Kitchen gems, but you can use any chocolate!
- Egg: to bind the batter
- Cashew butter: the key to the filling!
- Coconut sugar: Adds sweetness to the filling, but can be omitted
A few other Paleo brownies and bar recipes:
Cashew Butter Stuffed Brownies
These fudgy, decadent Cashew Butter Stuffed Brownies are made with cassava flour and dairy free chocolate chips. A gluten-free and dairy free dessert you'll want to make on repeat!
- 1 cup cashew butter or almond butter, or peanut butter
- 1/4 cup coconut sugar
- 2 tbsp coconut oil
- 2 large eggs
- 3/4 cup coconut sugar
- 1/3 cup coconut oil
- 1 cup chocolate chips
- 1/3 cup unsweetened cocoa powder
- 1/3 cup cassava flour
- 2 tbsp coconut flour
- 1/4 tsp salt
- 1/4 tsp baking soda
Preheat oven to 350ºF and line 8×8 baking pan with parchment paper.
In a medium bowl whisk eggs and sugar with an electric mixer until well combined (you want the sugar to begin to dissolve.)
Use either a saucepan or microwave to melt chocolate chips and coconut oil. If using the microwave melt in 15 second intervals, whisking in between time until smooth to make sure it doesn't burn. Add into the eggs and stir well until combined.
Add cassava flour, coconut flour, cocoa powder, salt and baking soda into the wet ingredients and mix well. Batter will be thick and fudgy.
Pour half of the batter into the prepared dish and smooth until even.
Heat cashew butter, coconut sugar, and coconut oil in a microwave-safe bowl for 15-20 seconds, or until melted. Stir well and then drizzle the cashew butter mixture over the brownies, using an offset spatula to help smooth. Cover the cashew butter filling with the remaining brownie batter and smooth evenly.
Bake for 35-40 minutes, or until brownies are set. Allow to cool for at least 15 minutes before slicing.