Fudgy Gluten-free Chocolate Walnut Brownies with Cashew Butter Frosting (Edit recipe)

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These Fudgy Gluten-Free Chocolate Walnut Brownies with Cashew Butter Frosting are rich, chewy, and irresistibly chocolatey. Made with Primal Palate Gluten-Free Flour, Lark Ellen Farms Sprouted Walnuts and Mixed Up Foods Cacao Cashew Spread frosting. They deliver the perfect balance of fudgy texture and deep, nutty chocolate flavor.Each brownie is packed with melty chocolate chips, crunchy walnuts, and topped with a creamy cashew butter frosting that’s smooth, decadent, and perfectly sweet.

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PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

16

Serves: 16

Ingredients

Gluten-free Brownies

0.5 cup Butter, Unsalted, cubed - 113g
4 oz 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Mini Chips (Bulk) - Pascha Chocolate Co., or chocolate of choice
0.75 cup Granulated White Sugar, 172g - I used organic
2 whole Eggs
0.5 tsp Sea Salt
0.333 cup Gluten-Free All-Purpose Flour - Primal Palate, 52g
0.5 cup Cocoa Powder, 45g
0.5 cup Organic Sprouted Walnuts - Lark Ellen Farm, chopped - 53g
0.25 cup 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Mini Chips (Bulk) - Pascha Chocolate Co.

Chocolate Cashew Frosting

0.5 cup Butter, Unsalted, softened - 113g
0.5 cup Cacao Cashew Spread - Mixed Up Foods, 145g
1 tsp Pure Vanilla Extract
1 pinch Sea Salt, optional
1 cup Powdered Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a heatproof bowl, combine the butter and chocolate. Melt using a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool slightly.
In a large mixing bowl, beat together the eggs, sugar, and vanilla with a hand or stand mixer on medium speed until the mixture is pale and fluffy, about 1–2 minutes.
Pour the cooled chocolate mixture into the egg mixture and mix until smooth.
In a separate bowl, whisk together the flour, cocoa powder, salt, walnuts, and mini chocolate chips.
Add the dry ingredients to the wet mixture and stir until just combined. The batter will be thick.
Spread the batter evenly into the prepared pan. Bake for 25 minutes, or until the center is set but still soft. Tip: For extra fudgy brownies, don’t overbake.
Let the brownies cool completely in the pan before frosting.
Make the Frosting: In a medium bowl, beat the butter and chocolate cashew butter together until light and fluffy.
Add the vanilla, salt, and powdered sugar, and mix until smooth and creamy.
Spread the frosting evenly over the cooled brownies. Sprinkle with extra walnuts and flaky salt, if desired.
Slice into squares and serve immediately, or refrigerate for a firmer, chilled texture (they’re delicious cold!).

Notes

Frosting is soft at room temperature but will firm up in the refrigerator and it honestly tastes great both ways.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	350
Fat:	21 g
Carbohydrates:	31 g
Protein:	9 g
Cholesterol:	30 g
Sodium:	129 mg
Fiber:	5 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.