CASHEW BUTTER BLONDE BROWNIES
(GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO)
Blonde brownies have always been a classic dessert in my house. I have fond memories of making these with my mom growing up. I often viewed them as one giant chocolate chip cookie! This updated and healthier version is made with slightly different ingredients from my childhood favorite but still has that same traditional taste. A crinkly top, crispy edges, and a warm gooey center. They’re extremely simple and straightforward which makes them dangerous! Only one bowl is required which means you can whip these up quickly and only have to clean one mixing bowl. I prefer to use my KitchenAid in order to mix everything together but any mixing bowl will work. This recipe is as simple as first mixing all the wet ingredients then adding in the dry ingredients. The last step is to fold in the chocolate chips. I am partial to dark chocolate chips because they have such a rich and decadent flavor but feel free to use your desired chocolate. Since these blondies are flourless, they will be gooey in the center. I highly suggest letting them cool completely before trying to slice into them. For best results, let them cool on a countertop for 2-3 hours or transport to the fridge to speed up this process. Although they’re flourless, the texture is spot on. The cashew butter really adds a nice flavor and color to these blonde brownies. Almond butter would work fine here too but might make them appear slightly darker in color. I enjoy these brownies warmed up with some almond milk or frozen from the freezer. They’re absolutely delicious and will bring back all that nostalgia!
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 28-32 minutes
Servings: 16 small squares or 9 large squares
Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.
Add egg, honey, maple syrup and cashew butter to a mixing bowl and combine.
Next, add in baking soda, baking powder, and cinnamon. Stir to combine.
Fold in chocolate chips (feel free to add more for extra chocolaty!). Pour batter into parchment lined pan.
Sprinkle sea salt on top if desired. Cook for 18-22 minutes or until a toothpick inserted comes out clean.