I posted on my Facebook page recently that if I had to go to a desert island and could only bring two foods, I would, without a doubt, choose coconut and chocolate. You guys soon reminded me that my chocolate would melt and there would already be coconuts on the island, which gives away the fact that it took me exactly 1-1/2 seconds to make that decision.
However, I think I would still bring chocolate and just eat it all before the hot sun would melt it. My favorite snack lately has been unsweetened cacao nibs, eaten straight from the bag. Which is probably why I’ve been able to get so much work done lately; I read that cacao nibs have something similar to caffeine in them.
Point being, chocolate is awesome. Duh. Which is why I had to create a third brownie recipe for the blog! This one uses one of favorite grain-free flours, Otto’s Naturals Cassava Flour, which creates an almost cakey texture for these fudgy cassava flour brownies.
I used dark chocolate, raw cacao powder (which you should really try; you’ll never go back to regular cocoa powder again), AND cacao nibs in this cassava flour brownies recipe. So these are basically triple chocolate cassava flour brownies.
On second thought, I might just have to bring these to my desert island…
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Shared at Fat Tuesday, Allergy-Free Wednesday
- dark chocolate – 1/2 cup chopped
- raw cacao powder – 1/2 cup
- pure maple syrup – 1/2 cup
- coconut oil – 1/3 cup
- eggs – 2
- cassava flour – 1/2 cup
- vanilla extract – 2 teaspoons
- salt – 1/2 teaspoon
- baking soda – 1/4 teaspoon
- cacao nibs – 3 tablespoons
- Preheat oven to 350 degrees Fahrenheit and grease an 8 inch by 8 inch glass baking dish with some coconut oil.
- In a small saucepan, combine the chocolate, cacao, coconut oil, and maple syrup. Melt over low heat, stirring. Pour into a mixing bowl.
- Add the remaining ingredients and mix well.
- Scoop into the prepared baking dish.
- Bake for 18-20 minutes, or until they pass the toothpick test.
I love this recipe!! We just made it at home. Thank you very much foř all the cassava recipes
Could these be made into cupcakes? Guessing they could just baked for a shorter time.
Looking for a nutfree paleo cupcake recipe.
Thanks!
Yes I think that would work 🙂
Can these brownies be frozen.
Yes I think that would work 🙂
I made these two days ago, and they were great! I took them to a dinner party, and the boys in the family that have food allergies gave them two thumbs up.
I am going to try them again with gelatin eggs, and I’ll let you know how it goes.
So glad you liked them! Yes please let me know how the gelatin egg works! 🙂
Hi
In a mum and been paleo for a couple of years. My 3rd daughter is 11yo and needs to be dairy and gluten free. Most of recipes use a nut meal and coconut flour to replace wheat flour but she now doesn’t tolerate nuts too well either. She misses food her friends eat but I’m super happy to discover cassava flour and your brownie and cassava CHOC chip cookie recipe.
Hey there Julie, I hope you enjoy my recipes! 🙂
You use cassava flour a lot. Do you have some of these recipes with other flours? As a diabetic, cassava flour is just too carb heavy.
Love your recipes, just need less carbs.
Patrick
I use cassava to accommodate people with nut and coconut allergies. I am working right now on introducing some more lower carb/squeaky clean paleo type recipes to the blog. Any specific food you’d like to see made low carb? Also see my reply to your comment on my About Me page 🙂
Would you believe if I said I finally pulled the trigger and got cassava flour so I can try this recipe? Because it’s true. I can’t wait to try it! You’re a genius 🙂
So, so good. Like yummy, I over cooked them and they are still delicious. Like, this is the third time I’ve commented across different social media platforms but I figure everyone needs to know how good these brownies are.
Thanks for the great recipe.
Thanks for your comment, Melissa! I am so, so happy that you liked them!