Cashew Butter Brownie Recipe Modifications (including egg-free version)

Hi All!Just a quick note about the Cashew Butter Brownies from the previous post...

This has become a popular recipe and has gotten amazing reviews! So, I wanted to let you know I have tested some new modifications.

#1 The original recipe can be found HERE.

#2 For those of you who do not have Cocoa Mojo, I have tested a great substitute using coconut sugar (the sweetner found in CM). But seriously, you should really order some of this amazing, healthful blend. You are missing out!

#3 For those of you who do not eat eggs, I have created a vegan version. This is made with the #2 substitutions, but you can always add the Mojo instead, like the original. Due to the chia seeds, there is a slight seedy crunch to this version. I like it (as did other tasters), but just a warning in case you aren't familiar with chia seeds.

Let me know if you give these new versions a try. xo, B

*Special thanks to Amy Jo Hearron for the beautiful photo above! She inspired the recipe #2, and used tart pans. She cooked hers appx 15 mins. She called these "Hands down, the BEST brownies I've made." Visit her blog for gorgeous images and delicious, clean recipes at Pure & Simple.

CASHEW BUTTER BROWNIES without Cocoa Mojo

By: Brandi Mackenzie | Serves 6

Ingredients

1 cup of Cashew Butter (recipe for homemade below) 1 Egg 1/4 cup Honey 1/2 teaspoon Vanilla Extract 1/4 cup Cacao Powder 1 tablespoon Coconut Sugar 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1/4 cup Chocolate Chips *use 1/2 cup Chocolate Chips if you do not have coconut sugar

Method 1. Pre-heat oven to 325F degrees. Line a 9x9 cake 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, sugar, salt and baking soda. Add into cashew butter mixture. 4. Lastly, fold in chocolate chips. 5. Pour batter into cake pan and bake for 20 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 (plus, remember I'm at altitude). 6. Remove from oven and let cool for at least ten minutes before serving. Best after a night in the fridge, though!

VEGAN CASHEW BUTTER BROWNIES without Egg

By: Brandi Mackenzie | Serves 6

Ingredients 1/4 cup Water 1 tablespoon Chia Seeds 1 cup of Cashew Butter (recipe for homemade here) 1/4 cup Honey (substitute Maple Syrup for bee-free vegan) 1/2 teaspoon Vanilla Extract 1/4 cup Cacao Powder 1 tablespoon Coconut Sugar 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1/4 cup Chocolate Chips *use 1/2 cup Chocolate Chips if you do not have coconut sugar

Method 1. Place water into a small bowl and add chia seeds. Let sit for 30 minutes. 2. Pre-heat oven to 325F degrees. Line a 9x9 cake pan with parchment paper. Note: If you have a stand mixer, use that for ease. Otherwise, all can be combined by hand. 3. Place cashew butter in a mixing bowl and whisk until oil is blended well and butter is light with air. Add vanilla and honey; continue whisking until fully incorporated. 3. Gently whisk chia mixture and add into batter. 4. Combine cocoa, sugar, salt and baking soda. Add into batter. 4. Lastly, fold in chocolate chips. 5. Pour batter into cake pan and bake for 20 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 (plus, remember I'm at altitude). 6. Remove from oven and let cool for at least ten minutes before serving. Best after a night in the fridge, though!