Chewy Gooey Cassava Brownies

Tuesday, September 22, 2015 Alanna Figueira 33 Comments




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
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.

  




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33 comments :

  1. Replies
    1. Hi! I haven't tried, but I have to assume it would significantly change the texture. Let us know if you try!

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  2. These were easy to make and soooo delicious! Better than the "real" thing.

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  3. will this work with coconut flour?

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    Replies
    1. Haven't tried, I would try 2 tbsp coconut 2 tbsp tapioca or cocoa as a sub

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  4. yeah I was wondering the same, is there no baking soda or powder needed in this recipe?

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    Replies
    1. Nope, if you bs/bp it will be more like cake

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  5. please make a video! Did you make it with butter or coconut oil?

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  6. OMG! 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!

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  7. FYI: I followed this recipe to the letter...no substitutes needed! DELICIOUS! :)

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  8. I 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!

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  9. Any reason why these turned out flat more like a cookie then a brownie? I used an 8x11 pan.

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  10. I 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?

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  11. These 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!

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  12. Replies
    1. Thank you so much, will let you know how I get on! :)

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  13. I would much rather use stevia instead of coconut sugar. How would I substitute that?

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  15. Can this recipe be doubled as is?

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  16. should i let it cool inside the oven or take it out and let it cool on a rack?

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  18. I 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!

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  19. I'm gonna add some coconut flake and use agave for sweetener. Maybe pecans on one side.

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  20. After 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.

    Oh, and if you don't mind the work then separate egg whites and whisk till fluffy and fold in at the end.

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    Replies
    1. 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.

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  21. Instructions 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

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  22. I 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

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