Cassava Flour Brownies

Your friends and family will have no idea these soft and delicious grain-free brownies are made with cassava flour. They’re gluten-free and paleo friendly! 

This post is sponsored in partnership with Bob’s Red Mill. Thank you for supporting the brands I work with that help me bring you new recipes! As always, all opinions and thoughts expressed are my own. 

Cassava what? 

I want to call these “Casanova Brownies” because they’ll have you falling in love with every bite.

Casanova – cassava… get it? 

Okay but SERIOUSLY. You won’t believe how delicious these brownies are. And they’re made with CASSAVA FLOUR – a new-to-me flour that I’m excited Bob’s Red Mill has added to their collection of products! You may know I am a huge Bob’s fan (who isn’t?) and I’m excited to continue our partnership this year using their high-quality products.

What is Cassava Flour?

Cassava flour is a gluten-free, grain-free and nut-free flour made from the whole root of the cassava plant. Bob’s Red Mill cassava flour has a mild flavor and fine texture that is perfect for gluten free cooking and baking, and it’s also non-GMO project verified.

I wanted to test my hand at cassava flour and it’s been a while since I’ve shared some brownies with you so let’s do this!

Note: Some say it’s a 1:1 conversion with wheat based flours, but unless you’re an avid baker I would use caution when subbing. This recipe was tested several times specifically using Bob’s Red Mill cassava flour. 

The Best Cassava Flour Brownies

Ingredients You Need

• dark chocolate chips – please use a higher quality brand if possible! We’re using a full cup of chips and using a cheap store-brand bag will affect the outcome of this recipe.
• unsalted butter – unsalted butter is best here, but oil may work as well.
• granulated sugar – something like coconut for a paleo friendly recipe would be best, but cane sugar also works.
• eggs – eggs help hold everything together here. I haven’t tested this recipe without.
• vanilla – enhances flavor
• unsweetened cocoa powder – I love this one.
• cassava flour – grain free, nut free and gluten free!
• salt & baking soda

How to make Cassava Flour Brownies

These brownies come together like a traditional, fudgy brownie recipe.

Combine Dry Ingredients with Wet

Next the dry ingredients – cassava flour, cocoa powder, salt and baking soda – get added into the mixing bowl. The batter will be thick and fudgy-looking – almost a cross between frosting and batter.

Don’t Over-Bake

Then the brownies go into the oven! You’ll need about 17-20 minutes here, but everyone’s ovens are different. And it would be tragic to over-bake these so watch your baking time and brownies closely.

How to tell when brownies are done

While baking time can help give you an idea as to whether or not your brownies are done, the best indicators are your nose, eyes and the toothpick test.

• Your house should begin to fill with the lovely scent of baking chocolate
• Brownies edges should rise slightly
• The top lighter in color
• An inserted toothpick coming out with crumbs – not completely wet batter but also not completely clean.

NOTE: The brownies will set upon cooling (about 45 minutes) and you’ll get a lovely fudgy bite when they’re baked just right.

Recipe Notes

• FLOUR: I have *not* tested these brownies with another flour. I also only used Bob’s Red Mill Cassava Flour so I can’t vouch for results from other cassava flours. I’ve heard different brands can produce different results.
• BUTTER: You can sub a dairy-free butter but I did not test these with coconut oil.
• SWEETENER: The granulated sweetener is needed her to keep the brownies from being bitter. It is not a good idea to sub with maple syrup or honey as the wet-to-dry ratio of ingredients will then be altered. I did not test with different sweeteners other than granulated and coconut sugar.
• CHOCOLATE CHIPS: Since the chocolate chips also add sweetness to the recipe, it is best to use a high quality chocolate morsels that have some sweetness to them, i.e semi-sweet or 60% dark chocolate.
• DO NOT OVER-BAKE: It is best to keep these brownies almost under-done, to avoid crumbling. They’ll set upon cooling. Trust me!

I opted for a little chocolate drizzle and sea salt dusting for a little extra “oomph,” if you will. But these cassava brownies are totally delicious without the extra presentation.

Happy baking!

If you make this recipe, I’d love to hear from you! Leave a comment and review below the recipe letting me know what you think! It helps others find the recipe too. Xx Ashley

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