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Cassava Flour Brownies

Cassava Flour Brownies

Easy saucepan brownie recipe using chocolate chips.
Course Dessert
Cuisine American
Keyword brownies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings 16
Author Cookie Madness


  • 5 tablespoons unsalted butter, cut into chunks (70 grams)
  • 1 cup semisweet chocolate chips (170 grams)
  • 2 tablespoons unsweetened cocoa powder, natural (10-12 grams)
  • 1 cup coconut sugar (see note about substituting granuled)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup cassava flour or a gluten-free blend without xanthan gum or all-purpose flour
  • 1/3 cup more chocolate chips or chocolate pieces


  • Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and grease the bottom only.
  • Melt the butter in a large saucepan set over medium heat. Reduce heat to low, add chocolate chips and stir until melted, then stir in the cocoa powder. Stir until smooth, then stir in 1/2 cup of the sugar. Stir just until mixture is shiny, then remove from heat. Let cool for 3 minutes.
  • Whisk in the cold eggs, one at a time, then whisk in the remaining sugar, vanilla and salt.
  • Transfer mixture (it will be very thick) to the pan and spread evenly. Bake in a 350 degree oven for 30 to 35 minutes (but check at 25).
  • Allow the brownies to cool completely, then lift from the pan and cut into squares.


I have not tested this recipe with granulated sugar, but I plan to.  The coconut sugar was good, but it does have a distinct flavor.  Coconut sugar weighs less that granulated sugar volume-wise (140 grams per cup vs. 200 grams per cup), so if using granulated it might be best to substitute with 140 grams, which would be around 3/4 cup.