Chewy Gooey Cassava Brownies
Crispy crackly exterior, check. Chewy gooey interior, check. You guys, I am loving Otto's Cassava Flour! My first recipe using it was my pizza crust and now I can't stop playing around with it! I've been playing around with it for a few weeks and I just love the subtle taste and the chewy yet crispy texture it lends to baked goods. It worked perfectly in this brownie recipe, and would ya look at that shiny crackling top? I brought some to a party and no one knew they were not the real thing. They are legit legit. I've gotten some questions about substituting the cassava out since it's only 1/4 cup. I really think the cassava flour makes the texture perfect and I haven't subbed other flours in. I would recommend a combinaton of tapioca, coconut and/or cocoa as a sub and would love to hear if you try! I can't wait to hear what you guys think of these!
Chewy Gooey Cassava Brownies
Servings: 10 brownies
Prep time: 15 mins
*Cook time: 45-50 mins *I've been notified by a few that their brownies are done in 35-40 mins, cooking time will vary based on pan and oven so please check starting at 35 mins!
Total time: 1 hour
Ingredients:
Melt:
1 cup chocolate chips
1 cup chocolate chips
5 tbsp butter, ghee or coconut oil
Dry:
1 cup coconut sugar
1/4 cup cassava flour
2 tbsp unsweetened cocao
1/4 tsp salt
Whisk:
2 eggs
1 tbsp vanilla extract
Directions:
Preheat oven to 350F and line an 8X11 baking dish with parchment paper.
Melt chocolate chips and butter in saucepan on low just until melted.
Combine dry ingredients in a large mixing bowl.
Whisk egg and vanilla in small bowl.
Add melted chocolate and eggs to large mixing bowl with dry ingredients. Mix to form smooth batter.
Pour batter in parchment lined dish. Bake in preheated oven 45-50 mins.
*I've been notified by a few that their brownies are done in 35-40 mins, cooking time will vary based on pan and oven so please check starting at 35 mins!
Allow to fully cool before cutting.
Could these be made with flax eggs?
ReplyDeleteHi! I haven't tried, but I have to assume it would significantly change the texture. Let us know if you try!
DeleteThese were easy to make and soooo delicious! Better than the "real" thing.
ReplyDeleteYay!
DeleteNo baking soda?
ReplyDeleteNo baking soda
Deletewill this work with coconut flour?
ReplyDeleteHaven't tried, I would try 2 tbsp coconut 2 tbsp tapioca or cocoa as a sub
Deleteyeah I was wondering the same, is there no baking soda or powder needed in this recipe?
ReplyDeleteNope, if you bs/bp it will be more like cake
DeleteDelicious loved them!
ReplyDeleteplease make a video! Did you make it with butter or coconut oil?
ReplyDeleteOMG! These are just like the delicious fudgy brownies my mom use to make (minus the refined flour and sugar!)! Thank for transporting me back to my childhood and bringing this favorite treat back into my life!!!! Finally found my go-to brownie!!!! Thank you...Thank you!
ReplyDeleteFYI: I followed this recipe to the letter...no substitutes needed! DELICIOUS! :)
ReplyDeleteI have made this recipe 3 or 4 times. It is sooo yummy. Better than a boxed brownie mix. I use an 8x8 glass baking dish and baked for 30 minutes. They were perfectly chewy everywhere, not just in the middle! Definitely my favorite brownie recipe!
ReplyDeleteAny reason why these turned out flat more like a cookie then a brownie? I used an 8x11 pan.
ReplyDelete8x8 pan, your pan was too big.
DeleteI tried with flax eggs, it just didn't work. Anyone come up with an egg sub? I'm afraid to try again since it's such a huge waste of ingredients. Have you ever used tigernut flour in replace of cassava?
ReplyDeleteThese look great! Do you have an approximate weight of the chocolate? Planning to use a bar rather than chips. Also just wanted to double check it's a tablespoon of vanilla extract rather than a teaspoon? Thanks so much!
ReplyDelete2 oz chocolate. Yes 1 tbsp enjoy!
ReplyDeleteThank you so much, will let you know how I get on! :)
DeleteI would much rather use stevia instead of coconut sugar. How would I substitute that?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteCan this recipe be doubled as is?
ReplyDeleteshould i let it cool inside the oven or take it out and let it cool on a rack?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI tried this recipe and had high hopes. The pictures looked amazing! I've been looking for a new cassava flour recipe to try. To my disappointment, these were REALLY bad. The batter tasted good, but they turned out like a flat pancake. I think this needs some baking soda or something, even though the author advices against it. It's really a shame!
ReplyDeleteI'm gonna add some coconut flake and use agave for sweetener. Maybe pecans on one side.
ReplyDeleteAfter reading other posts. I suggest you reduce qty if using stevia. Agave has much better flavor and still low gliciemic. I think baking soda is a preference for texture. If you do then you don't need salt. Just my thoughts.
ReplyDeleteOh, and if you don't mind the work then separate egg whites and whisk till fluffy and fold in at the end.
Daniel, Agave is not low glycemic, and it has been proven to be a terrible substitute sweetener...you might as well do sugar if you're going to use Agave.
DeleteInstructions say 8 x 11 pan but you comment to someone who said hers were flat that she should have used 8x8 pan. Please advise which is appropriate
ReplyDeleteI have not told anyone they should have used an 8x8, another reader may have. I like to use 8x11 but for a thicker brownie you can use an 8x8
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteTropical tuber roots like the sweet potato, yam and cassava are frequently eaten as root vegetables yet the tuber leaves are similarly as, if not, much more nutritious, and are never left to squander. cassava gezond
ReplyDeleteWe used only 1 egg, and baked in a 9 x 9 pan for 25 minutes. These came out just like the most decadent fudgey-on-the-inside, crispy-on-the-outside, old-fashioned box mix. We could not believe how delicious they were both in taste and texture. Will be experimenting with less sugar and/or darker chocolate chips since we don't typically consume this much sugar, but for someone whose taste buds are more tuned in to sweet stuff, these are on perfect.
ReplyDeleteThese are amazing! Made many times, love them, taste better then the toxic brownies I grew up on!
ReplyDeleteMy non-paleo husband, who's a chocolate lover didn't even know these were not S.A.D.! These are SO good! They will definitely be made repeatedly!!!
ReplyDeleteطريقة تحريك الكنبة
ReplyDeletehttps://www.rashed-kw.com/نقل-عفش-حولي/
https://www.rashed-kw.com/نقل-عفش-المنطقة-العاشرة/
There is no compelling reason to totally forbid frozen yogurt or fries from your children consume less calories. avocado
ReplyDelete