Cassava Flour Brownies (No Eggs, No Oil)

Learn how to make fudge-y cassava flour brownies that are egg-free, oil-free, grain-free, gluten-free, and dairy-free! They are an ideal chocolate dessert.

If you are curious about working with cassava flour, this straightforward brownie recipe is your chance! They have the rich, indulgent fudginess of classic brownies.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Oil-free (i.e., no coconut oil, vegetable oil, butter, or ghee)
• Quick and straightforward to make in one bowl
• Paleo

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• smooth nut butter or seed butter, (e.g., almond butter, peanut butter, sunflower seed butter, tahini)
• coconut sugar (see notes for options)
• unsweetened cocoa powder (or cacao powder)
• boiling water
• vanilla extract
• cassava flour
• baking soda
• Optional: dark chocolate chips, (dairy-free and GF, as needed)

You will need a small amount of boiling water to blend the wet ingredients. I use filtered tap water. I also recommend adding a small amount of salt (table salt or sea salt) to the brownie batter, but it is optional.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

1. Preheat oven to 350F (180C). Line an 8-inch (20 cm) square pan or baking dish with parchment paper and lightly spray or grease.
2. In a large mixing bowl, whisk together the nut butter, coconut sugar, cocoa powder, boiling water and salt until completely smooth.
3. Add the dry ingredients–cassava flour, baking soda and salt– to the bowl with the chocolate mixture, stirring with a rubber spatula until completely combined. Stir in the chocolate chips, if using.
4. Scrape into prepared pan, spreading and smoothing top.
5. Bake in the preheated oven for 35 to 38 minutes until just set and a toothpick inserted near the center comes out clean.
6. Transfer to a wire rack and cool completely. Remove from pan using parchment and cut into 16 brownies.

FAQS

• How should I store the cassava flour brownies?Store the brownies in an airtight container at room temperature for up to 3 days, the refrigerator for 1 week, or the freezer for up to 3 months.
• Can I substitute another flour for the cassava flour?I have not tested the recipe with any other flours. You may be able to sub an equal amount of chickpea flour or oat flour. I do not recommend using almond flour as a replacement.
• What can I use in place of the coconut sugar?An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.
• Can I use tapioca flour in place of cassava flour?No. Although both products are derived from the yuca plant (cassava root), they perform differently in baked goods.

These brownies are moist and fudge-y, but still everyday any-day treats. They are lunchbox friendly, not too sweet, frosting-free, and have plenty of deep chocolate flavor.

More Delectable Gluten-Free Brownies Recipes

1. Tiger Nut Flour Brownies {grain-free}
2. Chickpea Flour Brownies {grain-free}
3. 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
4. Grain-Free Zucchini Brownies
5. Vegan Coconut Flour Brownies {grain-free, oil-free}
6. 5-Ingredient Vegan Banana Brownies {grain-free, oil-free}
7. Clean & Lean 70 Calorie Brownies