Cassava Flour Paleo Brownies (paleo/gluten free) (Edit recipe)

There are so many paleo brownie recipes out there in the blog-averse right?! Yet here we are with an offering that we absolutely think will knock your brownie love socks off! Why do we think that you may ask? Our taste buds told us so and yours will most likely agree!

20 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	402
Fat:	31 g
Carbohydrates:	28 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	207 mg
Fiber:	3 g
Sugars:	16 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 10

Ingredients

.5 cup Coconut Oil
.5 cup Hu Dark Chocolate Gems
.5 cup Pure Maple Syrup
1 Tbsp Pure Vanilla Extract
.75 cup Cashew Butter, unsweetened
2 whole Eggs, large, whisked - room temperature
.25 cup Otto’s Naturals Non-GMO Cassava Flour
2 Tbsp Cocoa Powder
.5 tsp Redmond Real Salt
.5 tsp Baking Soda
.5 cup Pecans, chopped (opt)
.25 - .5 cup Hu Dark Chocolate Gems

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350° – prep a 9” x 9” baking pan by coating with coconut oil then lining with parchment, set aside.
In a small saucepan combine coconut oil, chocolate gems and maple syrup. Melt over low heat until all gems are melted. Whisk to combine fully. Add cashew butter and vanilla whisking until butter is fully incorporated. Pour into a medium sized mixing bowl, let it cool for about 5 minutes.
Add whisked eggs to the chocolate mixture, pouring slowly and whisking as you go until eggs are fully combined.
In a small bowl, add cassava flour, cocoa powder, salt and baking soda. Fluff with a fork to fully combine then add to chocolate mixture. Mix by hand with a rubber spatula to fully combine and you have a nice smooth batter.
If adding nuts, stir into batter then pour into the pan. Add a few more nuts on top and a handful of additional chocolate gems if using. Bake 25-30 minutes or until baked through and center bounces back when gently touched.
Let cook slightly before cutting. Can be stored at room temperature for about 4-5 days.