These were the first bake attempt I made with the scrumptious Betsy’s Best Coconut Cashew Butter.
Not only is the recipe super easy, but the toasted coconut in the cashew butter immediately reminded me of my all time fave girl scout cookies, Samoas! Not to be confused with Caramel DeLites. 😝
These layered brownies will seriously knock your socks off!
What You’ll Need:
1 box Chocolate Cake Mix
¾ c. Melted Vegan Butter
1 c. Coconut Milk, divided
⅔ c. Betsy’s Best Coconut Cashew Butter
Melt butter. Mix with cake mix and 2/3 c. coconut milk.
Pour half into bottom of greased 9×13 pan lined with parchment paper.
Bake at 350° for 14 minutes.
While it’s baking, mix remaining 1/3 c. coconut milk with coconut cashew butter.
Add a little more milk, if needed, for desired consistency. You don’t want it soupy, but you want it thin enough for it to spread easily.
After removing pan from oven, pat down with spatula.
Carefully spread coconut cashew butter mixture on top.
Finish by spreading remaining cake mix on top of that.
Bake for 15-20 minutes, or until toothpick comes out clean.
Immediately put pan into freezer or an ice bath, to keep from over-baking and drying out. 😉
Try not to eat them all in one sitting! 😆😉