Cashew Flour Brownie Cups with easiest buttercream frosting
It's like a flavor explosion in your mouth! Picture this: you take a bite, and the outside has this awesome little crunch that leads you right into the gooey, chocolatey heart of the brownie. And wow, is like a chocolate paradise!
Our cashew brownie is basically a chocolate and cashew love story. It's the best of both worlds, all wrapped up in a single, irresistible treat. Trust us, once you've had a taste, you're gonna be hooked!
1 pouch Cashew Flour Brownie Bake Mix. Make the cakey version recipe on the back of the pouch. The only change only use 1 tablespoon of oil instead of 2.
Line a 12 med. size muffin cup pan with paper or silicone liners ( this step is necessary)
Fill out each cup with ONLY 2 tablespoons of brownie batter.
Bake at 350 for 25 minutes.
Let them cool completely before frosting them.
1 1/2 cup ( 1 stick) soft butter (room temp) or vegan butter
1 1/2 cups powder sugar
3/4 cup cocoa unsweetened cocoa powder
1-2 Tbsp milk of your choice.
Mix all together with an electric mixer until smooth.