The Best Cassava Flour Brownies
User Reviews
4.6
The Best Cassava Flour Brownies
Description
This recipe uses cassava flour as a gluten-free alternative, combined with cocoa powder and quality dark chocolate chips melted together with butter. The sugar and eggs are incorporated carefully to avoid too much air, which influences the final texture by preventing uneven rising or sunken centers. The combination results in thick, fudgy brownies with a dense chocolate character.
After mixing, the batter is baked in a metal 8x8 pan lined with parchment, which helps heat conductivity for even baking and a well-formed crust. The brownies can be enhanced by drizzling melted chocolate with coconut oil and sprinkling flaked sea salt right after baking and cutting for additional flavor and texture contrast.
The recipe notes caution that different cassava flours may yield varying results and suggest that dairy-free butter may work as a substitute. It also advises against glass pans for best texture. Baking with care to avoid excessive air incorporation ensures consistent edges and center.
Ingredients
- 3 tablespoons cocoa powder unsweetened
- 1/3 cup cassava flour weighed 60 grams, 1 tablespoon
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon baking soda
- 1 cup dark chocolate chips 6 ounces, quality
- 1/2 cup butter unsalted
- 3/4 cup granulated sugar organic cane or coconut sugar for paleo
- 2 egg large
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350ºF and line 8x8 metal baking pan with parchment paper; set aside.
- Combine dry ingredients: In a medium bowl combine cassava flour, unsweetened cocoa powder, salt and baking soda; set aside.
- 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.
- 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.
- 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.
- 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
- Use an 8x8 metal baking pan lined with parchment for best texture; avoid glass pans.
- If desired, melt 3 tablespoons chocolate with 1/2 teaspoon coconut oil to drizzle over brownies; dust with flaked sea salt after cutting.
- Different brands of cassava flour may affect results; this recipe's performance is based on the tested flour.
- Dairy-free butter alternatives may be used; coconut oil substitution is untested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1/16 | |
| Calories | 242kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 68mg | 23% |
| Sodium | 102mg | 4% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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