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Gluten free cassava brownies

Gluten Free Brownies

Rebecca Coleman
Surprisingly good gluten-free brownies made with cassava flour.
Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 1 cup chocolate chips
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tbsp strong coffee
  • 2 tsp vanilla extract
  • 1/4 cup cocoa powder
  • 1/4 cup cassava flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • sea salt for sprinkling

Instructions
 

  • Line an 8" square pan with parchment, and preheat oven to 350 degrees.
  • In a small saucepan over low-medium heat, place the coconut oil and the chocolate chips, and melt, stirring occasionally. Once they are mostly melted, add the sugar and stir well until everything is melted together and a little thickened. Set aside to cool.
  • In your stand mixer (you can do this by hand with a whisk or a hand-held mixer as well, I'm just a lazy SOB), place the two eggs and whip well until light and frothy, 2-5 minutes. Add the vanilla and the coffee to the eggs and mix to combine.
  • Slowly drizzle the chocolate mixture into the eggs, whipping all the time. You don't want the warm chocolate to scramble your eggs, so be sure to let the chocolate cool a little, and also keep it moving.
  • Once the chocolate and eggs are mixed together, add the dry ingredients and mix again until everything is incorporated.
  • Pour the batter into your prepared pan, smooth over the top, and sprinkle with a little fleur de sel.
  • Bake in preheated oven 17-20 minutes.
  • Remove from oven and allow to cool slightly before removing from pan and cutting into squares to serve.
Keyword gluten free