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.
Recipe Steps
Step 1
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.
Step 2
In a microwave safe bowl, melt butter. Then, stir in chocolate chips until completely melted and creamy.
Step 3
Beat eggs and coconut sugar on medium for 2 minutes in a stand mixer.
Step 4
Once light and frothy, stir in melted chocolate mixture.
Step 5
Then, add cocoa powder, cassava flour and vanilla extract. Stir to combine.
Step 6
Pour batter into lined baking pan.
Step 7
Next, bake for 15 minutes. Remove pan from oven and carefully bang pan on countertop 2 or 3 times.
Step 8
Return to oven and bake another 10 to 12 minutes. Brownies are done cooking when a toothpick inserted comes out clean.
Step 9
Finally, remove from oven. Sprinkle with sea salt if desired. Cool completely before slicing.
Expert Tips
- 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.
You May Also Like
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)
Ingredients
- 1 cup coconut sugar
- 2 eggs, 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 sea salt, optional
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 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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49 Comments on “Cassava Flour Brownies (Paleo & Nut Free)”
So good but I think my oven runs a bit hot because they came out a little dry and I had baked them for a total of 25 minutes!
These are SOOO yummy! I’ve made them like 5 times now and they’re hit for anyone who tries them! They’re definitely more fudgy than a traditional brownie in my opinion, but that’s what I prefer. Definitely recommend this recipe!
Thank you so much, Lexi! I love these brownies too!
These are incredible. So fudge, chocolatey and moist! Definitely a keeper!
To be clear… these are 117k calories per pan right?? Or is it supposed to say 117 calories per square ?
So glad to hear that, Chloe! Each brownie is 117 calories. Enjoy!
These are so delicious!! It has been so difficult to find a grain-free, nut-free brownie recipe that tastes like a real brownie, and this recipe is the one that finally worked! The texture is fudgy on the inside and crinkly on the outside, and it holds together very well! I used cacao powder bc that is all I had, and Hu chocolate gems and they turned out amazing! I also pushed some extra chocolate gems on top of the brownie batter before placing them into the oven and they came out great! I made these for myself and Betty Crocker frosted brownies for my teenage brother-in-law, and he said that this recipe almost tasted the same as his Betty Crocker one’s! Such a win!!
Wow, Carrie, thank you so much! This is music to my ears. I really appreciate your comment!
BEST ever ever ever. I added chocolate chunk chips. Everyone is obsessed. Thank you Addison!!!
Thank you SO much, Grace! That is so kind of you. I love these brownies too!
Being gluten-free sucks period lol.
It is so hard to find recipes that match quality, taste and texture as regular glutenous recipes. But these brownies are damn near perfection.
Used half date/coconut sugar and 72% dark sea salt chocolate. Amazing. Hats off.
Wow, thank you so much! You just made my day, Melissa!
The batter is very thick, is this norma
Hi Clara! This brownie batter is thicker than boxed brownie mix, but it should not be very thick. How did they turn out?
The gooey texture of these brownies hooked me! I struggled to share haha.
These are some of the best brownies I’ve ever had. I was surprised the cassava flour allowed for the crinkly crust top (hard to get that with GF brownies!) and loved the fudgy texture!
These brownies are indeed insanely good and decadent! Kids love them as an after school snack.
I don’t have much experience with cassava flour and was bowled over at how amazing these were! SO delicious! They had the perfect texture and the exact right amount of fudgy flavor.