Cassava Flour Brownies
Easy saucepan brownie recipe using chocolate chips.
Servings 16
Ingredients
- 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
- ¼ teaspoon salt
- ¼ cup cassava flour or a gluten-free blend without xanthan gum or all-purpose flour
- ⅓ cup more chocolate chips or chocolate pieces
Instructions
- 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 ½ 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.
Notes
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 ¾ cup.
