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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 easy 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 easy 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 between US Customary (volume) and Metric (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 directions are also in the recipe card below.
- Preheat oven to 350F (180C). Line an 8-inch (20 cm) square pan or baking dish with parchment paper and lightly spray or grease.
- In a large mixing bowl, whisk together the nut butter, coconut sugar, cocoa powder, boiling water and salt until completely smooth.
- 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.
- Scrape into prepared pan, spreading and smoothing top.
- Bake in the preheated oven for 35 to 38 minutes until just set and a toothpick inserted near the center comes out clean.
- 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
- Tiger Nut Flour Brownies {grain-free}
- Chickpea Flour Brownies {grain-free}
- 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
- Grain-Free Zucchini Brownies
- Vegan Coconut Flour Brownies {grain-free, oil-free}
- 5-Ingredient Vegan Banana Brownies {grain-free, oil-free}
- Clean & Lean 70 Calorie Brownies
Cassava Flour Brownies (No Eggs)
Equipment
- 1 8-inch square baking pan
Ingredients
- 1 cup smooth nut butter or seed butter, (e.g., almond butter, peanut butter, sunflower seed butter, tahini)
- 1 cup coconut sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup boiling water
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt, (optional/ adjustable)
- 1/4 teaspoon baking soda
- 32 grams cassava flour, (about 1/4 cup)
- Optional: 1/2 cup dark chocolate chips, (dairy-free and GF, as needed)
Instructions
- Preheat oven to 350F (180C). Line an 8-inch square pan with parchment paper and lightly spray or grease.
- In a large bowl, whisk together the nut butter, coconut sugar, cocoa powder, boiling water and salt until completely smooth.
- Add the cassava flour, salt and baking soda to the bowl, stirring until completely combined. Stir in the chocolate chips, if using.
- Scrape into prepared pan, spreading and smoothing top.
- Bake in the preheated oven for 35 to 38 minutes until just set and a toothpick inserted near the center comes out clean.
- Transfer to a wire rack and cool completely. Remove from pan using parchment and cut into 16 brownies.
So good!!! I burnt it, howerver the middle was excellent:)
Wonderful, Lily!
Hello,Can I use muffin mold this brownie. You are Wonderfull. ❣️ Turkey💕ABD
Hi Eda,
Thank you so much for your kind words ! Yes, you can bake in a muffin tin. Depending on the size of the muffin cups, bake from 10 (mini size) to 15-20 (regular size muffin) minutes.
I just finished my first brownie and am so tempted to eat the rest. It’s delicious!As mentioned in the recipe, it’s not too sweet but that’s the way my husband and I like it. This is my first recipe using cassava flour
Hi Studio Darby,
I am so flattered, in so many regards. Thank you so much for trying the recipe (thrilled you liked it) and pleased as punch that you posted 🙂
You’re killing me Mercy!!!! 🙂
Hi anonymous–yay, happy to hear this recipe will work for you. And yes, I will post some toddler-friendly recipes soon. Always a challenge, yes? 🙂
I have been following your blog for sometime and have never left a comment on anyone’s blog before, but I just had to leave one now. I made these brownies on the weekend and they were absolutely delicious. So easy, so chocolately, so moist. It was a hit. Thank you.Elizabeth
yummy cake-my edges came out kinda crunchy which was weird but didn’t take anything away from the overall flavor or texture.thanks for en’light’ening us.
I need to buy some cassava flour and make these. Truly a genius idea.What’s new in Nac? What delicious plots & plans are you stirring up lately? Miss you!
Camilla,
Is there a chance you’d do a post on toddler-friendly veggie recipes? We could use your tips/recipes. Thanks
Been reading your blog now for some time and I love it… I have OA and have been trying to cut out red meat, eggs and dairy. Was so happy to see a recipe for a dessert that I will love.. as the previous poster mentioned mine is now in the oven and I cant wait for it to be done.
Larin,
I love knowing that it’s baking up right now! And I am so excited/jealous to know you are flying to the bay area (whaa–I miss home!) I’ve been to the SR farmers market–fantastic, have a GREAT time!!!
You are so welcome, Mary!
It’s in the oven as I write. Just the right amount of sweet before I leave for San Francisco!!! Going west and plan to enjoy the bounty of the Santa Rosa farmers market. Thanks for the super simple, everything in the pantry recipe.Marinda
What a great post, Camilla. Thanks for another fast and easy treat for those of us with multiple food intolerances (my husband, who has no such intolerances, devoured 3 of these!)
These are wonderful. I made another bloggers cassava flour brownies and they were inedible. These are divine.
Now, THAT’S what I call a snack!! (And yes, I do remember those commercials–we used to beg my mom to buy the stuff!) 🙂