Preheat oven to 350°F and line an 8x8 pan with parchment.
Brown your butter. Take your butter and put it in a light colored or stainless pot or pan on medium heat. Butter can be cold, but I find this process smoother if the butter is room temperature. Stir the butter as it melts. Butter will bubble then foam, and once the fats start to turn a golden brown and smell nutty, remove from heat and pour butter into a bowl to cool off. Butter goes from browned to burnt quite quickly so don't leave your butter unattended!
Add both kinds of sugar to your butter and mix until combined. You can use a mixer but hand mixing works great.
Once combined, add in eggs and mix until thoroughly combined.
Add in vanilla extract, mix in, and then add in cashew butter and mix until smooth.
In a separate bowl, whisk together flour, salt and baking powder.
Add dry ingredients into wet and stir in with a spatula until flour is JUST combined.
Chocolate chips can either be stirred in here or just used on the top (or a combination of the two - completely personal preference.
Add your batter and add cashews and any remaining chocolate chips to the top.
Bake on the center rack for about 30-35 minutes. A toothpick inserted should come out cleanly. Let cool in pan for at least 3 hours before cutting into them.
Cut and serve after completely cooled. Store in an airtight container for up to 3-5 days. Enjoy!
