• 3 small eggs
  • 100 grams of sugar
  • 100 grams of dark chocolate
  • 200 grams of cachew butter
  • 80 grams of almond powder


Mix the sugar, almond powder, and eggs together.
Melt the chocolate and cachew butter in a sauce pan on low heat stirring constantly.
Once melted, incorporate to the rest with a wisk.
Pour the batter in a greased pan and cook in a pre-heated oven at 395°F (200°C) for 15 to 20 minutes.

Plus :

And if you want an all-cachew brownie, add un-salted cachews in the batter... yumy!