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The Best Cassava Flour Brownies

cassava flour brownies with chocolate drizzle

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4.5 from 24 reviews

Delicious, soft and fudgy grain-free cassava flour brownies. Whether you’re following a gluten-free diet, looking for a paleo dessert or just want a healthier baked good, you will love these!

Ingredients

Units Scale
  • 3 tablespoons unsweetened cocoa powder
  • 1/3 cup plus 1 tablespoon cassava flour* (weighed 60 grams)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1 cup quality dark chocolate chips (6 ounces)
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar (organic cane or coconut)
  • 2 large eggs
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350ºF and line 8×8 metal baking pan with parchment paper; set aside.
  2. Combine dry ingredients: In a medium bowl combine cassava flour, unsweetened cocoa powder, salt and baking soda; set aside.
  3. Combine wet ingredients: Using medium saucepan over low heat melt together chocolate chips with butter (or ghee), whisking until smooth. If using microwave, use large glass bowl and melt chocolate chips with butter on half power in 30 second intervals, whisking in between time until smooth. Allow mixture to cool slightly, then whisk in sugar until smooth, about 1 minute. Add vanilla and whisk in eggs until combined (or use hand mixer on medium speed). Note: whisking in too much air into the batter while adding the eggs will result higher edges and a more sunken middle.
  4. Transfer chocolate mixture to large bowl (if you used a saucepan) and add dry ingredients; use large silicone spatula or wooden spoon to mix until combined. Batter will be thick and fudgy, almost frosting-like consistency. Transfer to prepared baking pan, making sure batter is evenly spread into all four corners. Gently bang on the counter to settle the batter if necessary.
  5. Bake brownies for 17-20 minutes. Watch baking time carefully – Edges of brownies should rise slightly when done. Use inserted toothpick to check for wet batter. If toothpick comes out with very wet batter, brownies probably need another 2 minutes. If toothpick comes out with crumbs, brownies are done. I think it’s best to be more cautious with this recipe and bake them almost under-done. You don’t want the toothpick to come out clean – that means the brownies are over-done.
  6. Cool: Allow brownies to cool at room temperature in pan for 45 minutes to 1 hour. You can also cool brownies in fridge. Lift parchment paper and set brownies on cutting board; use large sharp knife to cut brownies into 16 squares. Tip: wipe knife clean with damp paper towel before each cut.  ENJOY!

Notes

Please follow recipe as written following notes in blog post for best results! Use an 8×8 metal baking pan, as different materials hold heat differently. (Do not use a glass pan.)

If you’d like to add the chocolate drizzle, melt together 3 tablespoons of chocolate with 1/2 teaspoon coconut oil. Drizzle over cut brownies on parchment paper and dust with flaked sea salt. Option to also omit last 1/3 cup of chips from batter if you don’t want chocolate chips baked into brownies.

*I have not tested this recipe with other cassava flours. I’ve heard sometimes they can produce different results depending on the recipe. I can only recommend Bob’s Red Mill here.

**I have not teste this recipe with coconut oil but it may work. A dairy-free butter like Earth Balance should work though.

Nutrition information provided approximate with ingredients listed.

Nutrition