These healthy cassava flour brownies are rich and fudgy, with a dark chocolate flavor. They're made with cassava flour and almond butter, sweetened with coconut sugar and paleo friendly.
These cassava flour brownies are perfect for when you're craving something rich, fudgy and chocolate. They have an almost fudge-like texture after chilling in the fridge (which I love), and are completely paleo friendly - gluten free and dairy free.
These brownies are made with cassava flour and almond butter, sweetened with coconut sugar and have a rich chocolate flavor. My entire family loved these brownies - even the batches that didn't quite make the cut!
Why You'll Love These Cassava Flour Brownies
- paleo friendly - made with simple, minimally processed ingredients
- gluten free and grain free - made without flour
- refined sugar free - sweetened with coconut sugar and dark chocolate
- dairy free - made without butter
- rich and fudgy - not a cakey brownie
Ingredients
Here's what you need to make these cassava flour brownies:
- dark chocolate chips - I recommend 65-85% dark chocolate
- coconut oil - a great dairy free alternative to butter
- cassava flour - I love Otto's cassava flour for this recipe
- cocoa powder - I used extra rich cocoa powder with a fat content of 20-22%
- coconut sugar - you may swap this with any other granulated sugar
- salt - enhances the flavor
- almond butter - just dry roasted almonds
- egg + egg yolk - needed to bind the ingredients
- vanilla extract - added for flavor
How to Make Brownies with Cassava Flour
The batter for these paleo cassava brownies is made in 3 separate bowls, then combined and poured into an 8" square baking dish. These brownies bake in just 15-20 minutes and are best eaten after chilling in the fridge. Here are the step by step instructions:
First, preheat your oven to 350 degrees F. Line an 8" x 8" baking dish with parchment paper and set aside.
In a small saucepan, melt the dark chocolate and coconut oil on the stove top, over low heat.
While that is melting, whisk together the dry brownie ingredients. This includes the cassava flour, cocoa powder, coconut sugar and salt.
In a separate bowl, mix the almond butter, egg, egg yolk and vanilla with a spatula until well combined.
Pour the dry mixture and the melted chocolate into the wet mixture and stir until just combined. Do not overmix!
Pour the batter into your lined baking dish (it will be quite thick). Use a spatula to smooth the batter to the edges of the baking dish.
Place the cassava brownies in your oven and bake at 350 degrees for 15-20 minutes.
After baking, remove the brownies from the oven and let them cool to room temperature in the baking dish.
I prefer these brownies after they've chilled in the fridge for a couple hours, as they get more of a fudgy texture. However, you can cut them once they've cooled to room temperature.
Storage
Store any leftover brownies in a sealed container in the fridge, up to two weeks. For longer storage, keep the brownies in a baggie in the freezer.
Frequently Asked Questions
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour.
Cassava flour is naturally gluten free and grain free - perfect for paleo baking. It can be substituted at 1:1 ratio (by weight) for all purpose flour and some gluten free flour blends
No, this particular recipe requires eggs for texture purposes. For egg free brownies, check out my tahini brownies or beet brownies.
These brownies are dense and fudgy. I recommend popping them in the fridge for a couple hours, as this makes them more fudge-like in texture.
More Recipes Using Cassava Flour
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Healthy Cassava Flour Brownies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8" x 8" pan 1x
Description
These healthy paleo brownies are made with cassava flour. They have a rich, fudgy texture and dark chocolate flavor.
Ingredients
- ¾ cup dark chocolate chips (65-85% dark)
- ¼ cup coconut oil
- ⅓ cup cassava flour (50g)
- 3 Tbsp cocoa powder (18g)
- ⅓ cup coconut sugar (55g)
- ¼ tsp salt
- ½ cup almond butter
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 8" baking dish with parchment paper and set aside.
- In a small saucepan, melt the dark chocolate and coconut oil on the stove top, over low heat.
- While that is melting, whisk together the dry brownie ingredients. This includes the cassava flour, cocoa powder, coconut sugar and salt.
- In a separate bowl, mix the almond butter, egg, egg yolk and vanilla with a spatula until well combined.
- Pour the dry mixture and the melted chocolate into the wet mixture and stir until just combined. Do not overmix!
- Pour the batter into your lined baking dish (it will be quite thick). Use a spatula to smooth the batter to the edges of the baking dish.
- Place the cassava brownies in your oven and bake at 350 degrees for 15-20 minutes.
- After baking, remove the brownies from the oven and let them cool to room temperature in the baking dish.
- I prefer these brownies after they've chilled in the fridge for a couple hours, as they get more of a fudgy texture. However, you can cut them once they've cooled to room temperature.
Katie
My family and I love these cassava flour brownies. Enjoy!