Cassava Flour Brownies (Paleo & Nut Free)
These Cassava Flour Brownies are incredibly fudge like, gooey and chocolaty. These nut free brownies take less than 40 minutes from start to finish! In addition to being super easy, they taste like a rich and decadent fudge brownie.
Why You’ll Love This Recipe
These brownies are insane and mind blowing. Here is why:
- These Cassava flour brownies are insanely fudgy and rich.
- They are reminiscent of Ghirardelli brownies, but they are significantly more healthy.
- Only 7 main ingredients (plus sea salt) are required.
- They are a fun way to use up any cassava flour you have at home!
- These Nut Free brownies have that signature crackly crinkly top.
- The sea salt on top is the perfect garnish to the rich chocolate brownies.
- These brownies are Paleo, Grain Free, Gluten Free, and easily made Dairy Free. See my Guide to Gluten Free Flours and Gluten Free Baking or my Cassava Flour Guide for more information!
What is Cassava Flour?
Cassava flour is flour made from ground cassava root. This grain free flour is powdery and dust like. The flavor is slightly nutty and earthy. Cassava flour is said to be the most similar to wheat flour.
Cassava flour is great for a grain free and gluten free lifestyle. In addition, this healthy flour is suitable for the Paleo diet. Check out my Guide to Cassava Flour for more inforamtion.
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper. Use enough parchment paper so that it hands over the edge. This helps get the brownies out of the pan when done baking and cooling.
In a microwave safe bowl, melt butter. Then, stir in chocolate chips until completely melted and creamy.
Beat eggs and coconut sugar on medium for 2 minutes in a stand mixer.
Once light and frothy, stir in melted chocolate mixture.
Then, add cocoa powder, cassava flour and vanilla extract. Stir to combine.
Pour batter into lined baking pan.
Next, bake for 15 minutes. Remove pan from oven and carefully bang pan on countertop 2 or 3 times.
Return to oven and bake another 10 to 12 minutes. Brownies are done cooking when a toothpick inserted comes out clean.
Finally, remove from oven. Sprinkle with sea salt if desired. Cool completely before slicing.
- High quality chocolate chips will yield the best results. I always use Enjoy Life dark chocolate chips.
- Stir butter and chocolate chips until completely melted. Continue stirring until no clumps of chocolate remains.
- Beat eggs and coconut sugar until light and frothy, about 2 minutes on medium.
- Sift in cocoa powder and cassava flour if they are clumpy to begin with.
- Banging pan on countertop halfway through baking will release air bubbles. I highly recommend this step!
- Do not over bake. Once a toothpick inserted comes out clean, remove from oven. After testing this recipe multiple times, mine are perfect at 27 minutes total every time. This includes 15 minutes initial bake and 12 more minutes after banging pan on countertop.
- Let brownies cool COMPLETELY before slicing into. They are gooey!
Frequently Asked Questions
Yes, cassava flour is good for baking! It is most similar in texture and consistency to wheat flour. In most cases, it is a great direct substitute for all purpose flour.
Cassava flour acts like regular flour in baking.
No, cassava flour is not the same as tapioca flour. They both come from the cassava root, but cassava flour is made from the entire root whereas tapioca flour is made from the extracted starchy part of the root.
Insert a toothpick into the middle of brownies. If it comes out clean, then the brownies are done. If batter comes out attached to toothpick, return brownies to oven.
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days.
Yes! These brownies freeze well. Wrap in aluminum foil or in an airtight container and freeze for up to 2 months.
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If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more Gluten Free recipes, see my Gluten Free recipes page.
Get the Recipe: Cassava Flour Brownies (Paleo & Nut Free)
- 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.
- Use high quality chocolate chips for best results. I love Enjoy Life dark chocolate chips.
- Beat eggs and coconut sugar until frothy. See photo above for reference.
- Stir chocolate chips and butter mixture until completely smooth and creamy. No lumps of chocolate should remain.
- After initial cooking time, lightly bang pan on countertop to release air bubbles. To do this, use oven mitts on your hands to gently drop pan 2 inches above countertop.
- Brownies are done cooking when a toothpick inserted in the middle of the brownies comes out clean.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days.
- These brownies freeze well.
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