Cashew Butter Brownie Recipe

Happy New Year! I hope everyone is doing well and stepping forward into 2014 with ease. To kick start the blog this year, I have a new recipe. This one came about over the holiday but is so good, it has made it's way into my oven several times since!  For Christmas this season, I went to see my family in Texas. This was great because it is only the second time in ten years I have been with everyone for the holiday. It was a special time for us!

The night before I left, my grandmother was at my mother's house for dinner and I decided to whip up a quick batch of brownies, with what was available in the kitchen. A nice addition to spending so much time there this last year, is that I now have my own pantry. Last January, I would fly into the next town over so I could grocery shop for my stay. But, each time I returned in 2013, I came across more great options in my home town. Things have evolved so much in the past year and that makes me so happy for the folks of Longview, Texas! I can get everything I would ever need, right in town.

So, with a partially stocked pantry, I perused a few paleo brownie recipes, and came up with this modification.

It is quick, simple, can be substituted to use different nut or seed buttersmore or less sweetner and whatever kind of chocolate chips or chocoloate bar pieces you like... and you probably have most everything you need in the kitchen already. My husband has been taking these brownies on the road because he loves the texture, and I hear some teammates also approve. Plus, my grandmother ate every fresh-out-of-the-oven gooey bite of hers! They have a great soft center when warm but I suggest storing them cool, for a more firm bite, when leftover.

Hope you all had a great festive season! Let me know if you give these a try. xo, B


By: Brandi Mackenzie | Serves 6

Ingredients 1 C of Cashew Butter (recipe for homemade below) 1 Egg 1/4 cup Honey 1/2 teaspoon Vanilla Extract 1/4 cup Cocoa Mojo OR Cacao Powder* (Cocoa Mojo is a delicious blend of raw cacao, coconut sugar and medicinal mushrooms made by Enerhealth Botanicals) 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1/4 cup Chocolate Chips *use 1/2 cup Chocolate Chips if substituting unsweetened cacao powder

Method 1. Pre-heat oven to 325F degrees. Line a 9x5 loaf pan with parchment paper. Note: If you have a stand mixer, use that for ease. Otherwise, all can be combined by hand. 2. Place cashew butter in a mixing bowl and whisk until oil is blended well and butter is light with air. Add egg, then vanilla and honey; continue whisking until fully incorporated. 3. Combine cocoa, salt and baking soda. Add into cashew butter mixture. 4. Lastly, fold in chocolate chips. 5. Pour batter into loaf pan and bake for 25-35 minutes, until slightly firm, but still with a little jiggle. This time will vary based on your oven, the type of butter used and the amount of oil in the butter. 6. Remove from oven and let cool for at least ten minutes before serving. Enjoy!

*Special thanks to Amy Jo Hearron for the beautiful photo above! She called these "Hands down, the BEST brownies I've made." Visit her blog for gorgeous images and delicious, healthy and clean recipes at Pure & Simple. 


By: Brandi Mackenzie | Yields 2 Cups (or 1 classic-sized jar)

Ingredients 4 cups Cashews 1/2 cup Expeller-Pressed or Refined Coconut Oil (if you use regular, unrefined coconut oil, the taste will be very different!)

Method 1. Place cashews into high speed blender. Blend on medium until a meal is formed. Then, place on high until oils begins to come out of cashews. 2. Add coconut oil into blender, and use tamper to further blend the nuts, on medium-high. You want coconut oil and cashews to be a smooth, buttery mixture. 3. Remove from blender. Store in an airtight, glass container at room temperature for up to three months.