Gluten Free Chocolate Brownies featuring Cacao and Cashew Flour and Peanut Butter Swirl

Name: Gluten Free Chocolate Brownies featuring Cacao and Cashew Flour and Peanut Butter Swirl
Total time: 3600 s
Yield: 12 slices
Cuisine: American
Ingredients: 2.5 cups cashew flour; .5 cup tapioca flour; 1 cup organic cane sugar; 1/2 cup raw cacao; 1 cup chocolate chips; 3 large eggs; 1/2 cup veg oil; 1 tsp vanilla; 3/4 cup peanut butter

Bayou Creek Farmstead @ShovaMisha1

Oak Harbor, OHIO

The goal was to make the fudgiest, moistest, most decadent chocolate desert possible and then make it better by adding Peanut Butter Swirls! We did it! We loved ours with some store bought Betty Crocker Milk Chocolate Icing (it’s gf) and our brownies were still warm when we dolloped the icing on top so it melted over just a touch. Wow. Made with fresh ingredients and love. So, so good.

Bayou Creek Farmstead @ShovaMisha1

Saved

Ingredients

60 minutes

12 slices

Dry Ingredients
2.5 cupscashew flour
.5 cuptapioca flour
1 cuporganic cane sugar
1/2 cupraw cacao
1 cupchocolate chips
1tsp baking soda
Wet ingredients
3large eggs
1/2 cupveg oil
1 tspvanilla
3/4 cuppeanut butter

Saved

Steps

60 minutes

1

Combine dry ingredients and set aside
2

Combine wet ingredients in stand mixer. Add eggs and beat till blended. Add oil and vanilla and beat on high for 1 minute.
3

Add dry ingredients to wet ingredients and mix well at least 3 minutes. Mix should be thick.
4

Pour mixture into a 9 inch square or round aluminum pan lined with parchment paper. Spread evenly.
5

Take small dollops of peanut butter and place them evenly across the top and use a toothpick to swirl the peanut butter into the mix, liked pictured
6

Bake in A preheated 350 degree oven on the top rack for 15 minutes, then. turn temp down to 325 and bake an additional 45 to 50 minutes or until a knife comes out clean after inserting into the center of the brownie.
7

Cool and top with frosting or ice cream. Enjoy