Cashew Butter Brownies

>> Monday, October 26, 2009

These brownies were an adaptation of Elana's Brownies ( and they are oh so good.  The cashew butter makes them rich and sinful while the almond extract adds a delicate touch to them.  Be careful how many you consume because one batch does contain a whole jar of cashew butter!


Cashew Butter Brownies
Yield: About 12 large browines

2 cups cashew butter (unsalted raw chasews soaked, dehydrated, processed until smooth) or 16 oz jar
2 eggs
1 cup raw honey
1 Tbls almond extract
1/2 cup cocoa powder
1/2 tsp fine sea salt
1 tsp baking soda

Preheat oven to 325 degrees F (163 degrees C). Grease or line a 9x13 glass baking dish with parchment paper.

Add ground cashew butter to large bowl and mix in eggs, honey, and almond extract gradually.

Once thoroughly mixed, blend in cocoa, salt, and baking soda and mix well. 

Pour batter into baking dish and bake for 35-40 minutes.

The variations to this recipe are endless.  I've tried them with almonds, sunflower seeds, and will soon try a pecan/ macadamia nut mixture.  All my nuts and seeds were soaked and dehydrated before making the butter.  You can definately use store-bought nut butters as well.  Add ins include chocolate/ peanut butter/ toffee chips, coconut, candy, etc.  Also, if you would like a plain nut butter blondie without the cocoa, just omit cocoa and reduce honey to 1/2 - 3/4 cup and extract to 1 tsp.


Anonymous,  October 27, 2009 at 10:07 PM  

These brownies are incredible.Especially when they are fresh from the freezer. Great work Shelly Belly. I love these. - hubby

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