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Rich, fudgy, and loaded with crunchy nuts and melty chocolate chips, these Chocolate Cashew Brownies are everything a homemade brownie should be.

They have crisp, crackly tops, dense chocolate centers, and just the right amount of crunch in every bite. Whether you're baking for a family gathering, holiday dessert table, or simply satisfying a chocolate craving, this easy brownie recipe comes together in just minutes with pantry staples.

If you're a fan of classic brownies with a little extra texture, this recipe is sure to become a favorite.

Why You'll Love These Brownies

• Rich, fudgy texture
• One bowl means easy cleanup
• Ready in about 40 minutes
• Loaded with crunchy nuts and chocolate chips
• Perfect for potlucks, bake sales, or weeknight desserts

Ingredients

• 1 stick (½ cup) butter, melted
• 1 tablespoon avocado or vegetable oil
• 1¼ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• Pinch of salt
• ¾ cup chopped cashews
• Handful of mini chocolate chips, for topping

How to Make Chocolate Cashew Brownies

1. Preheat your oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter, vegetable oil, and sugar until well combined.
3. Add the eggs and vanilla extract, whisking until the mixture becomes smooth and slightly lighter in color.
4. Stir in the cocoa powder until fully incorporated.
5. Add the flour and salt, mixing just until no dry streaks remain. Avoid overmixing.
6. Fold in the chopped cashews.
7. Spread the batter evenly into the prepared baking pan.
8. Sprinkle the mini chocolate chips over the top.
9. Bake for 30 minutes, or until the center is set and no longer jiggly. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
10. Allow the brownies to cool completely before slicing for the cleanest cuts.

Tips for the Best Brownies

• Don't overbake. Slightly underbaked brownies stay wonderfully fudgy after cooling.
• Let them cool before cutting to help them hold their shape.
• Use good-quality cocoa powder for the richest chocolate flavor.
• Line your baking pan with parchment paper for easy removal.

Variations

• Swap the cashews for pecans or walnuts if you prefer.
• Stir in white chocolate chips or peanut butter chips for an extra layer of flavor.
• Add a teaspoon of espresso powder to deepen the chocolate flavor.
• Sprinkle flaky sea salt on top after baking for a sweet-and-salty finish.

How to Store

Store brownies in an airtight container at room temperature for up to 4 days.

For longer storage, refrigerate for up to a week or freeze individual squares for up to 3 months. Simply thaw at room temperature before serving.

Frequently Asked Questions

Can I make these Chocolate Cashew brownies ahead of time?

Yes! In fact, the flavor becomes even richer the next day, making them a great make-ahead dessert.

Can I use Dutch-process cocoa?

Yes. Either natural or Dutch-process cocoa works well in this recipe.

Can I double the recipe?

Absolutely. Double the ingredients and bake in a 9×13-inch pan. Add an additional 5–10 minutes of baking time, checking for doneness near the center.

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