Cassava Flour Brownies

by Susan on October 11, 2017

cassava flour brownies

I cleaned out my pantry a few weeks back and was saddened at the items that wound up in the trash. Sometimes I buy somewhat obscure ingredients for one recipe or another, and then find myself afraid to face them again. Worse than the ingredients wasted in a recipe flop, however, are those that go completely unused.

While I made some very successful cassava flour bread, I then tried the grain-free flour in a large batch of chocolate chip cookie dough that turned out barely edible. I thought I’d try again, however, with a brownie recipe. The fudgy, chocolate aspect of the treat tends to make it a bit more forgiving!

My goal was to keep these brownies not only gluten/grain-free but to make them without nuts as well. So many paleo recipes rely on almond flour, but I want to be sensitive to those who seek out nut-free recipes as well.

Since I’m sharing the results, I was obviously pleased with them! The texture was perfect, with just a slight crumb and a perfect level of sweetness. Next time I think I might make a double batch just to make them “taller.”

As written this recipe is gluten, grain and dairy-free.

Cassava Flour Brownies

1/3 cup coconut oil
1 cup dairy-free chocolate chips, divided
1/2 cup unsweetened cocoa powder
1/2 cup palm sugar
2 eggs, at room temperature
1/2 cup cassava flour
2 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda

Preheat oven to 350. Grease an 8×8 baking pan and line the bottom with parchment paper.

Put coconut oil, chocolate chips (set 1-2 tbs. aside), cocoa powder and palm sugar in a pot over low heat. Heat until chocolate and sugar have melted, stirring regularly to keep the chocolate from scorching.

Pour mixture into an electric mixer and add eggs, cassava flour vanilla, salt and baking soda.

Spread mixture out into prepared pan and sprinkle the top with the reserved chocolate chips.

Bake at 350 for 18 minutes or until a toothpick inserted into the center comes out clean.

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