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

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

Name: How to cook Gluten Free Chocolate Brownies featuring Cacao and Cashew Flour and Peanut Butter Swirl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 slices
Cuisine: Us

Introduce

Chef :

Bayou Creek Farmstead

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

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.

Ingredient

Food ration :

12 slices

Cooking time :

60 minutes

2.5 cups

cashew flour

.5 cup

tapioca flour

1 cup

organic cane sugar

1/2 cup

raw cacao

1 cup

chocolate chips

large eggs

1/2 cup

veg oil

1 tsp

vanilla

3/4 cup

peanut butter

Cooking instructions

* Step 1

Combine dry ingredients and set aside

* Step 2

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

* Step 3

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

* Step 4

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

* Step 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

* Step 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.