Cassava Flour Brownies (Paleo & Nut Free)
User Reviews
5
Cassava Flour Brownies (Paleo & Nut Free)
Description
These brownies begin by melting butter and dark chocolate chips together until creamy. Separately, eggs and coconut sugar are beaten until frothy before mixing in the chocolate mixture. Dry ingredients including cocoa powder and cassava flour, along with vanilla extract, are then incorporated to form a consistent batter. The batter is poured into a parchment-lined 8x8 inch pan and baked at 350°F.
Baking involves an initial 15-minute period, followed by gently banging the pan to release air bubbles, then returning the pan to the oven for another 10-12 minutes until a toothpick comes out clean. This technique ensures a moist interior without dense air pockets. The brownies have a rich chocolate flavor complemented by a hint of sea salt if sprinkled before cooling. Once cool, they can be sliced for serving.
They store well in an airtight container for a few days at room temperature or in the fridge, and they freeze well if longer storage is needed. Using high-quality chocolate chips is recommended to provide the best flavor and texture.
Ingredients
- 1 cup coconut sugar
- 2 egg room temperature
- 1/2 cup butter or coconut oil
- 1 cup dark chocolate chips
- 2 tbsp cocoa powder
- 1/3 cup cassava flour
- 1 tsp vanilla extract
- pinch salt optional, sea salt
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
- In a microwave safe bowl, melt butter. Then, stir in chocolate chips. Stir until chocolate is fully melted, smooth and creamy. Set aside.
- In a stand mixer or KitchenAid, beat eggs and coconut sugar on medium for 2 minutes, until frothy.
- Next, pour melted chocolate mixture into stand mixer bowl. Beat until combined.
- Add cocoa powder, cassava flour and vanilla extract. Stir to combine.
- Pour batter into lined baking pan.
- Bake for 15 minutes. Remove pan from oven and gently bang pan on countertop 2 to 3 times to release air bubbles.
- Return pan to oven and cook an additional 10 to 12 minutes, or until a toothpick inserted comes out clean.
- Finally, remove from oven. Sprinkle with sea salt if desired. Cool completely before slicing into.
Notes
- Use high-quality dark chocolate chips for a smooth, rich brownie texture.
- Beat eggs and coconut sugar until frothy to help create a light batter.
- Gently bang the baking pan after the initial baking time to remove air bubbles and improve texture.
- Brownies are done when a toothpick inserted comes out clean; do not overbake.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated up to 4 days; they can also be frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 48mg | 2% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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