Indulge in rich, fudgy cassava flour brownies. This gluten-free recipe delivers a perfect balance of chewiness and chocolatey goodness. Easy to make and irresistibly delicious!
You love a good brownie: rich, chocolatey, and perfectly moist. But what if you need a gluten-free option that doesn’t sacrifice texture or taste?
Cassava flour makes that possible. This grain-free alternative, made from the cassava root, blends smoothly into recipes, creating brownies that are just as indulgent as traditional ones.
Unlike some gluten-free flours, it won’t leave a gritty or overpowering aftertaste.
Whether you follow a gluten-free, paleo, or grain-free diet, or just want to try something new, cassava flour brownies offer a treat that everyone can enjoy.
Get ready to bake a batch that disappears fast.
Recommended: Does Cassava Flour Contain Cyanide?
Cassava Flour Brownies Recipe: Rich, Fudgy, and Gluten-Free
You want brownies that are rich, chocolatey, and gluten-free. Cassava flour makes that possible.
These brownies have a deep cocoa flavor, a moist, fudgy center, and crisp edges. The secret? A blend of melted dark chocolate, espresso powder, and almond butter for extra decadence.
Ingredients
Gather everything you need:
- 1 cup cassava flour
- ½ cup unsweetened cocoa powder
- ½ cup sugar (or mix of brown and white sugar)
- ½ teaspoon espresso powder (enhances chocolate flavor)
- ½ cup melted dark chocolate (adds richness)
- ¼ cup melted coconut oil
- ¼ cup almond butter (boosts moisture and texture)
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: nuts or dairy-free chocolate chips
Instructions
Prep Your Pan
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
Mix Dry Ingredients
In a large bowl, whisk together:
- Cassava flour
- Cocoa powder
- Espresso powder
- Salt
- Sugar
Make sure there are no lumps. This ensures a smooth, velvety batter.
Combine Wet Ingredients
In another bowl, mix:
- Melted dark chocolate
- Melted coconut oil
- Almond butter
- Eggs
- Vanilla extract
Whisk until the mixture is glossy and well-blended.
Create the Batter
Slowly pour the wet ingredients into the dry mixture. Stir gently until just combined.
Avoid overmixing, it can change the texture. If using nuts or chocolate chips, fold them in now for an extra bite.
Bake to Perfection
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes.
Insert a toothpick in the center; if it comes out with a few moist crumbs, they’re ready.
Cool and Enjoy
Let the brownies cool in the pan for 10 minutes. This helps them set and makes slicing easier.
Cut into squares and enjoy a gluten-free treat that’s rich, fudgy, and full of deep chocolate flavor.
Related: Wet and Dry Methods of Cassava Flour Production
Variations and Substitutions
You can adjust cassava flour brownies to fit different diets and flavor preferences. Small swaps let you enjoy the same rich taste with ingredients that match your needs.
Dairy-Free Options
Skip butter and use coconut oil or vegan butter. Both keep the brownies moist while adding a subtle flavor.
Egg Replacements
Making them vegan? Replace each egg with:
- 1 tablespoon flaxseed meal + 3 tablespoons water
- 1 tablespoon chia seeds + 3 tablespoons water
Let the mixture sit for a few minutes until it thickens. This helps bind the batter.
Keto-Friendly Sweeteners
If you’re cutting carbs, swap sugar for:
- Erythritol
- Stevia
- Monk fruit sweetener
Since some are sweeter than sugar, start with less and adjust to taste.
Related: How Cassava Fits into the American Gluten-free Lifestyle
Flavor Boosters
Mix-ins make a difference:
- Chopped walnuts or pecans add crunch
- Dark or sugar-free chocolate chips melt into the batter
- A dash of espresso powder deepens the chocolate flavor
- Cinnamon or nutmeg gives a warm twist
Extracts for Extra Depth
Vanilla is classic, but almond or hazelnut extract can bring a new layer of flavor.
With these tweaks, you can create brownies that suit your taste and diet without losing their rich, fudgy texture.
Related: The Making of Cassava Tortillas
Storage and Serving Suggestions
Keeping cassava flour brownies fresh is simple. Store them in an airtight container to prevent dryness.
If you plan to eat them within a few days, keep them at room temperature. For longer storage, refrigerate them for up to a week.
Let them sit at room temperature before serving to bring back their soft, fudgy texture.
Freezing for Later
To keep brownies for months, wrap each piece in plastic wrap and place them in a freezer-safe container.
They stay good for up to three months. When you’re ready to enjoy them, thaw them overnight in the fridge or let them sit at room temperature until soft.
Serving Ideas
You can serve cassava flour brownies in different ways:
- Warm them up and add a scoop of vanilla ice cream
- Dust with powdered sugar or cocoa for a simple, elegant touch
- Pair with fresh berries or sliced bananas for a fruity contrast
- Drizzle with chocolate ganache or caramel sauce for extra richness
These brownies work for any occasion, from casual snacks to special celebrations.
Related: How to Make Cassava Flour Bread Rolls
Conclusion
Cassava flour brownies offer a delicious gluten-free option without compromising on taste or texture.
This flour absorbs moisture well, creating rich, fudgy brownies that rival traditional ones.
You can customize the recipe with nuts, different chocolates, or spices for a unique twist. Try adding espresso for depth or fruits like raspberries for natural sweetness.
Baking with cassava flour opens up endless possibilities, and your creativity can bring new flavors to life.
Share your experiences, experiments, and questions to connect with others who enjoy gluten-free baking. Let’s make every batch better together!
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