This is one of my favorite recipes for brownies because of how addicting they are. The star of the show is really the vanilla, so don’t skimp!
2 C allergen-free chocolate chips
10 T coconut oil
2 C sugar
1 C cassava flour
6 tablespoons unsweetened cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
5 eggs
3 T vanilla extract
1) Preheat oven to 350°. Grease a 9×13 pan and line with parchment paper.
2) Warm coconut oil and chocolate chips in small saucepan. Meanwhile mix cassava, cocoa, salt and baking soda in a mixing bowl. Once chocolate chips and coconut oil are melted, remove from heat and stir in sugar and vanilla.
3) Add sugar mixture to dry ingredients; stir well, then add eggs, mixing until fully combined.
4) Pour batter into dish and bake for approximately 30 minutes. Check at 25 minutes and remove from oven or keep baking to desired doneness.
Allow to cool completely before cutting and removing from pan; store in fridge.
The texture is up to you on this one! These are very fudge-like and rich so while they need at least 25 minutes, they often need more time in the oven. The texture holds together nicely in the fridge and they are great to serve after sitting out of the fridge for a few minutes. They do not hold their shape when hot, which is one disadvantage of GF baking – you have to wait on the perfect time to eat.
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