Cashew Butter Chocolate Brownies

These are super creamy and stay fresh for several days. I highly recommend storing them in the refrigerator and eating them cold.

Cashew butter is wonderfully neutral and really allows the chocolate flavor to come through. However, I think you could substitute peanut or almond butter.

You could cut back on the flax seed if you want a slightly less grainy texture. Also, I'm pretty sure these would be great, and even more chocolate-ly, with the addition of some cocoa powder. I was out when I created this recipe.

The Recipe

makes about 15 bars in a 13x9-inch pan

1 1/2 cups flour (I used almond and oat flour)
2 tablespoons ground flax seed
3 eggs
1 cup sugar
1/4 cup oil (I used coconut)
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup chocolate syrup (I used this non-dairy kind)
1/2 cup cashew butter
12 ounces semi-sweet chocolate chips - divided

Preheat oven to 325F degrees. Line a 13x9-inch pan with parchment paper or aluminum foil. Oil lightly.

Beat eggs in a large bowl. Add sugar, oil, vanilla, salt and chocolate syrup. Mix well.

Melt half of chocolate chips in a medium-sized bowl. Once melted, stir in cashew butter until well blended. Add this to the egg mixture.

Beat in flour and flax. Stir in the rest of the chocolate chips. Spread into prepared pan and bake for about 30 to 35 minutes. Do not overcook!