1/4cupraw honey(or regular honey if you can’t find raw honey)
1/4cupcashew butter(or almond butter)
2wholeeggs
1mashedbanana
1tspvanilla
2-4tbspcashew butter(for the frosting)
cooking spray(coconut oil or avocado oil spray)
Instructions
The first thing you need to do is pre-heat your oven to 350F.
Start by adding a 1/2 cup of cocoa powder, 1/4 cup almond flour, 1/4 tsp sea salt, and 1/4 tsp baking powder to a mixing bowl.
Beat and mix all the dry ingredients together with a whisk or a hand mixer.
Next, add the following wet ingredients to the mixing bowl with the dry ingredients, 1 mashed banana, 1/4 cup of preferably raw honey, 1/4 cup cashew butter, and lastly 2 whole eggs that have already been beaten up.
Using a hand mixer or whisk, beat all the ingredients together.
Once the mixture has reach a consistency where the clumps have been removed, it’s ready to add 1 tsp of pure vanilla extract to the mixing bowl. Mix. Vanilla makes everything taste better.
Spray an 8 x 8 baking dish with cooking spray so the chocolate brownies don’t stick. I like to use coconut oil or coconut oil spray for the baking dish, but Jen is allergic to coconuts.
With a spatula, add the chocolate brownie batter to the 8 x 8 baking dish, then spread the 2-4 tbsp of cashew butter on top as the frosting.
Once the cashew butter is spread on top, bake it in the oven at 350F for 20-25 minutes.
After 20 minutes, take the brownies out of the oven and poke them with a knife to see if they are cooked throughly inside. If not, add them back to the oven for up to 5 more minutes.
It’s now time for the taste test. Cut the brownies into 9 equally sized squares, add them to a plate, and take a bite.