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!
113 g Unsalted butter
Add both kinds of sugar to your butter and mix until combined. You can use a mixer but hand mixing works great.
150 g Dark brown sugar, 50 g Granulated sugar
Once combined, add in eggs and mix until thoroughly combined.
2 large Eggs
Add in vanilla extract, mix in, and then add in cashew butter and mix until smooth.
1 tsp Vanilla extract, 100 g Cashew butter
In a separate bowl, whisk together flour, salt and baking powder.
100 g AP Flour, ¾ tsp Salt, ¾ tsp 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.
⅓ cup Chocolate chips
Add your batter and add cashews and any remaining chocolate chips to the top.
¼ cup Cashew halves and pieces
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!
