Recipe Collab: Cashew Butter Swirl Quinoa Brownies

You know, we could say a bunch of stuff here about this being  better-for-you brownie recipe because it's made with superfoods like quinoa, cashew butter and cacao... but the fact is, it's a brownie recipe so no explanation is needed. We loved using Abby's Better Coconut Cashew Butter in these for a creamy, dreamy swirl. 

Vegan Cashew Butter Swirl Brownies



Brownie batter: 

  • 1 cup I Heart Keenwah Toasted Quinoa flakes, ground into flour in a coffee grinder
  • 1 cup raw cacao powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup coconut oil, melted and cooled
  • 1 cup light brown sugar
  • 2 Tbsp molasses
  • 1/2 cups (300 grams) granulated sugar or unrefined sugar
  • 1 Tbsp vanilla extract
  • 2 flax eggs (2 Tbsp of ground flax seed mixed with 2 Tbsp water)
  • 2 chia eggs (2 Tbsp of ground chia seed mixed with 2 Tbsp water)

Swirl Topping:

  • 1 cup dark chocolate chips, melted and tempered
  • Abby's Coconut Cashew Butter


  1. Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper.
  2. In a mixing bowl, mix together quinoa flour, cacao powder, baking powder, and salt. Set aside.
  3. In a large mixing bowl, mix together coconut oil, brown sugar, molasses, sugar, and vanilla. Add in the faux eggs, one at a time, until well combined. Fold in the flour mixture.
  4. Pour the batter into the prepared pan. 
  5. To prepare the topping, put chocolate chips in a microwave-safe dish and microwave on high for 2 minutes. Stir to combine and temper. Pour chocolate over brownie batter mixture and spread across evenly.
  6. Spoon out dollops of Abby's Coconut Cashew Butter on top of chocolate. Make swirl by taking a butter knife and gently swirling the melted chocolate into the cashew butter. 
  7. Bake for 25 minutes. Allow brownie pan to cool and then cut into squares.

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