Best Ever Deluxe Cashew Brownie Recipe

Best Ever Brownie!

This my friends, was a conscious effort in creating a decadent, soft and absolutely melt in your mouth, soft and gooey brownie to serve with cream and loved ones.

Cooking with real whole foods has been a wonderful way for me to indulge when I feel like it and without the guilt.

It’s also been a wonderful introduction for the children to learn how much better making and eating real whole foods can be over the packaged, processed and white sugar-laden options. They love this brownie and they know when they’ve had enough, without feeling deprived or feeding a sugar addiction.

Most importantly, they know it’s good, whole, real food that they’re choosing to put into their bodies. And it tastes all the more sweeter because it’s guilt-free!

This recipe is taken from my Kindle book, I Love Chocolate: For All Occasions.

Also available on Kindle is my original raw chocolate masterpiece, I Love Chocolate: Raw & Healthy 🙂

Cheers to healthy chocolate!

 

Deluxe Cashew Brownie

Deluxe Cashew Brownie

Dry –

  • 2 cups organic wholemeal spelt flour, sifted
  • 1 ¼ cup rapadura or coconut sugar
  • 3/4 cup raw cacao powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon bi-carb soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons mesquite powder
  • 1 tablespoon lucuma powder
  • A good pinch of celtic or Himalayan salt
  • ¾-1 cup dark (organic) chocolate chips (or raw cacao nibs)
  • 1 cup of chopped cashews (macadamias are also great)

Wet –

  • 150 grams organic (or grass fed) butter, melted (roughly ¾ cup when melted)
  • 2 free-range eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon maple syrup (optional)

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Method:

  1. Preheat oven to 175 degrees Celsius. Prepare a pie dish, slice tin or pastry dish with baking paper. I love using the long rectangular shape but you can use whatever you have.
  2. Dry – Sift the spelt flour into a bowl and add all the remaining dry ingredients. Mix through with a spoon.
  3. Wet – Melt the butter. A glass pyrex jug is perfect for this. Add in the eggs, maple syrup and vanilla extract and whisk with a fork.
  4. Pour the wet ingredients into the dry mix and use the back of a wooden spoon to mix well into a sticky blob.
  5. Scoop out into your prepared dish or tin and pat down evenly.
  6. Bake for 15-17 minutes or until the brownie top appears stable or just as a skewer runs clean.

 

DO NOT OVERBAKE or your brownie will be quite dense to swallow. Serve warm with cream!

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Enjoy!

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