The Best Cassava Flour Brownies Recipes

THE BEST CASSAVA FLOUR BROWNIES

Steps:

• to 350ºF and line 8×8 metal baking pan with parchment paper; set aside.
• In a medium bowl combine cassava flour, unsweetened cocoa powder, salt and baking soda; set aside.
• Using medium saucepan over low heat melt together chocolate chips with butter (or ghee), whisking until smooth. If using microwave, use large glass bowl and melt chocolate chips with butter on half power in 30 second intervals, whisking in between time until smooth. Allow mixture to cool slightly, then whisk in sugar until smooth, about 1 minute. Add vanilla and whisk in eggs for 2 minutes (or use hand mixer on medium speed).
• chocolate mixture to large bowl (if you used a saucepan) and add dry ingredients; use large silicone spatula or wooden spoon to mix until combined. Batter will be thick and fudgy, almost frosting-like consistency. Transfer to prepared baking pan, making sure batter is evenly spread into all four corners. Gently bang on the counter to settle the batter if necessary.
• brownies for 17-20 minutes. Watch baking time carefully - Edges of brownies should rise slightly when done. Use inserted toothpick to check for wet batter. If toothpick comes out with very wet batter, brownies probably need another 2 minutes. If toothpick comes out with crumbs, brownies are done. I think it's best to be more cautious with this recipe and bake them almost under-done. You don't want the toothpick to come out clean - that means the brownies are over-done.
• Allow brownies to cool at room temperature in pan for 45 minutes to 1 hour. You can also cool brownies in fridge. Lift parchment paper and set brownies on cutting board; use large sharp knife to cut brownies into 16 squares. Tip: wipe knife clean with damp paper towel before each cut. ENJOY!