The most indulgent Cassava Flour Brownies

I actually made these brownies and carried to a recent birthday party and nobody could tell that they weren't made with the more common wheat flour. The flour I used has a mild flavor and fine texture that is perfect for gluten free cooking and baking, and it’s also non-GMO project verified.

Let's get to it!


  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup plus cassava flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup quality dark chocolate chips (6 oz)
  • 1/3 cup Coconut Oil
  • 3/4 cup granulated sugar (brown, white or coconut)
  • 2 large eggs
  • 2 tsp vanilla essence
  • 1 tsp Coffee Essence


  1. Preheat oven to 350ºF and line 8×8 baking pan with parchment paper; set aside.
  2. Combine dry ingredients: In a medium bowl combine cassava flour, unsweetened cocoa powder, salt and baking soda; set aside.
  3. Combine wet ingredients: Using medium saucepan over low heat melt  chocolate chips in the oil , turning often. If using microwave, use large glass bowl and melt chocolate chips with oil in 30 second intervals, whisking in between time until smooth. Allow mixture to cool slightly, then whisk in sugar until smooth, about 1 minute. Whisk in eggs and essence until combined.
  4. 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. 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.
  5. 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.
  6. Allow brownies to cool at room temperature in pan for about 45 minutes. 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!

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