There is little question that chocolate has its own health benefits. The debut of this dazzling recipe for Cashew Truffle Brownie may be the ultimate sign that chocolate has become not merely accepted as a power food, but proudly distinguished as such. I added the word truffle to the title, as the center is really moist and dense, resembling the filling of a truffle. Talk about guilt free and gluten free! And for those of us who celebrate Passover, this is perfect. As a true chocoholic, I make it year-round. You can also use almond flour instead of cashew flour.
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Cashew Truffle Brownie
Serves 8 to 10
1 stick (115g) unsalted butter
¾ cup (115g) coconut sugar
100g semi sweet (60%) chocolate
1 teaspoon vanilla
1/3 cup (55g) ground cashews
2 tablespoons (18g) cornstarch
2 tablespoons cocoa powder to dust
- Pre-heat the oven to 350˚F. Grease an 8-inch square pan and line the bottom with parchment paper.
- Melt the butter and sugar in a saucepan. Add the chocolate and stir constantly over low heat until melted. Remove from the heat and let it cool for at least 10 minutes.
- In a bowl, lightly whisk the eggs with vanilla. Add to the chocolate mixture and mix well.
- In another bowl, mix the ground cashews and cornstarch. Fold into the chocolate mixture.
- Pour the batter in the pan. Bake until the top feels dry, but the center is very moist, about 15 minutes. Remove from the oven and cool completely. These brownies actually become better the second day and will keep well for up to 3 days.
if you have any questions about this recipe, contact me!