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.

Buttercream frosting:

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. 




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