I took my cashew butter blonde brownie recipe, swapped almond butter for the cashew butter and swirled in some homemade caramel sauce and some melted chocolate the result was an ooey gooey chocolaty dessert that was mouthwateringly delicious.
(GLUTEN FREE, DAIRY FREE, PALEO, SUGAR FREE)
Homemade Caramel Sauce:
Preheat oven to 350 and line an 8×8 pan with parchment paper.
Add egg, honey, maple syrup and cashew butter to a mixing bowl and combine.
Next, add in baking soda, baking powder, and cinnamon. Stir to combine.
Fold in chocolate chips (feel free to add more for extra chocolaty!). Pour batter into parchment lined pan.
Sprinkle sea salt on top if desired. Cook for 18-22 minutes or until a toothpick inserted comes out clean.