These cashew brownies are soft, gooey and incredibly easy to make using simple everyday ingredients like flour, eggs, oil, cocoa powder, cashews and milk chocolate. It is packed with cashews in the batter which make them even more special, you can drizzle caramel sauce, chocolate sauce or with ice cream for a delicious, indulgent treat.
Cashew Brownies
I love making brownies, my all time favorite brownies is nigella lawson’s everyday brownies. I made few changes to the recipe and shared it here.
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This brownies is just perfect, it has a crust and gooey chocolate interior with small crunchy bits of cashews. Give this a try and let me know how it turns out for you.
About Cashew Brownies
Brownies have always been my ultimate comfort dessert. There’s something irresistible about its rich, fudgy and gooey texture that I could easily finish off an entire box on my own ! And this cashew brownie recipe is no exception.
Cashew brownie has the perfect combination of a soft, gooey center and a slightly crisp crinkle top with crunchy cashews that makes every bite irresistible.
It is made with simple pantry ingredients like flour, oil, cashews, eggs, chocolate and cocoa powder. It is perfect for every occasion, whether for a quick dessert fix or as a special treat to share.
While most of the brownie recipe uses melted chocolate bars, I chose to use cocoa powder instead. Even though I had both on hand, cocoa powder felt quicker and easier since it skips the extra step of melting chocolate.
And this recipe still yields the same rich, fudgy and gooey texture in every bite.
Similar Recipes
It is simple, easy to make brownies and delivers truly indulgence in every bite. It instantly lifts your mood and melts your stress away.
I can never resist trying new baking recipes, especially when it comes to brownies ! Whenever I spot a brownie recipe, I’ll get tempted to try it immediately. And this cashew brownie is one such recipe that I loved instantly.
Before you start baking these delicious cashew brownies, here are a few simple tips to get the best gooey brownie every time. First, always use good quality dutch processed cocoa powder. And be careful not to overmix the batter. Overmixing can affect the texture of the brownies.
What makes these brownies truly special is their perfect balance of texture and flavours. They’re rich, moist and deeply chocolatey with crunchy cashews adding a lovely nutty bite in every piece. Serve them with a scoop of ice cream or can be enjoyed on its own for an indulgent dessert.
Ingredients
- All purpose flour : All purpose flour provides structure to the brownie. Measure and add the flour accurately as adding too much flour can make the brownies cakey than fudgy.
- Sugar : Sugar adds sweetness and enhances the chocolate flavour. It also helps create the signature crinkle top.
- Eggs : Eggs act as a binding agent and add richness. It keeps the brownie soft, dense and fudgy in texture.
- Vanilla extract : The warm, subtle sweet aroma of vanilla essence enhances the overall flavour of brownie.
- Cocoa powder : Use good quality cocoa powder for a deep chocolate flavour and classic rich brownie color.
- Salt : A pinch of salt added to balance the sweetness and chocolate flavour.
- Oil : Use any neutral oil to keep the brownie moist, soft and fudgy.
- Baking soda : Baking soda helps the brownie rise slightly and makes them lighter.
- Cashews : Cashews add a delicious crunch and nuttiness that adds contrast crunch to the fudge brownie.
- Milk chocolate : Milk chocolate added for extra chocolate richness. It makes the brownie smoother and even more indulgent.
Step by Step Pictures
1)Preheat oven to 180 Degree C (360 degree f). Line a 18 cm square cake pan with parchment paper and set aside. If you are using aluminium foil and grease it well with oil.
Dry Ingredients
2)Take plain flour in a bowl. Add in salt to the flour.
2)Add in baking soda.
3)Mix it really well and set aside. This is your dry ingredients.
Make Batter
4)Heat oil in a sauce pan. use neutral cooking oil. Instead of oil, you can use butter as well.
5)Add in granulated sugar into the oil and heat this on very low heat until the mixture gets warm enough.
6)Add in cocoa powder and mix well.
7)Take it off the heat and set aside for 2 minutes.
8)Add in the dry ingredients which we mixed earlier and fold gently until lightly combined.
9)Add in 2 eggs into the mixture and mix well.
10)The batter will be super thick.
11)Now add in the remaining 2 eggs into the sauce pan.
12)Mix until smooth batter is formed.
13)Add in vanilla extract and mix well.
14)Add in chopped cashews, you can use any nuts that you prefer.
15)Add in chopped milk chocolate.
16)Mix well to form a batter.
Baking Brownies
17)Spoon the batter into the prepared cake or brownie pan. Spread evenly. You can top with more nuts or chocolate chunks.
18)Bake it for 35 to 40 mins. Remove it from oven and let it cool completely.
19)Now invert the cake pan and peel off the foil.
20)Now cut it into small pieces and serve.
21)Enjoy.
Expert Tips
Use good quality : The recipe uses cocoa powder, so make sure to use good quality dutch processed cocoa powder. It gives a deeper, richer chocolate flavour.
Mix enough : Over mixing can make brownies tough instead of soft and gooey. Stir until the ingredients are just combined.
Add one at a time : Add eggs one at a time this helps create a smooth batter and better structure.
Don’t over bake : Brownies tend to set as they cool, so avoid baking them for too long. Overbaking can make them dry and crumbly instead of soft and fudgy.
Storage : Let the cashew brownie cool completely before slicing. This helps you get clean, neat slices. Store the cashew brownies in an airtight container and it stays well in the room temperature for 2 to 3 days. For longer storage, you can refrigerate them for up to a week. Before serving, simply warm them in the microwave for a few seconds to get the fresh, gooey texture.
Serving : Cashew brownies taste even more delicious when served with a scoop of ice cream, a drizzle of chocolate syrup or caramel sauce. You can also serve them as a sizzling brownie for special occasions.
FAQ
Q. Why are my brownies dry ?
Brownies usually turn dry due to overbaking or overmixing the batter. Both can reduce moisture and result in a crumbly texture instead of a soft, fudgy one.
Q. Can I make brownies without eggs ?
Absolutely ! You can substitute eggs with yogurt, milk or condensed milk for eggless brownies. They will still taste delicious.
Q. Can I use butter instead of oil ?
Yes, butter can be used instead of oil. It also adds rich flavour and makes the brownies even more indulgent and fudgy.
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Chocolate Cashew Brownies Recipe (Cashew Brownies Recipe)
These cashew brownies are soft, gooey and incredibly easy to make using simple everyday ingredients like flour, eggs, oil, cocoa powder, cashews and milk chocolate. It is packed with cashews in the batter which make them even more special, you can drizzle caramel sauce, chocolate sauce or with ice cream for a delicious, indulgent treat.
Nutrition
Nutrition Facts
Chocolate Cashew Brownies Recipe (Cashew Brownies Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
