Why am I making cassava flour brownies? Because I bought some Otimo manioc / cassava flour a while back at Santa Barbara and have been wondering what to make with it.
Most places say you can sub cassava flour 1:1 for wheat flour.
Most of the recipes I found were overly focused on being gluten free or paleo or vegan, which I guess is how this often gets used.
- 1/4 cup unsweetened cocoa powder
- 1/3 cup plus 1 TBSP cassava flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup dark chocolate chips (6 oz), divided
- 1/2 cup unsalted butter or ghee**
- 3/4 cup granulated sugar (brown, white or coconut)
- 2 large eggs
- 2 tsp vanilla extract
As with much of my baking, it wasn’t straight forward
I subbed a block of milk chocolate Callebaut that I shaved off to get a cup of.
I used half (solid) coconut oil and half salted butter.
Used only 2/3 cup of turbinado sugar.
I put the vanilla extract into the chocolate and oil and sugar and it ended up being lumpy. But once I let it cool and added in the 2 eggs and keep whisking it, it did smooth a lot better.
I added about a 1/4 cup of shredded coconut in with the dry ingredients.
Even without the coconut, the dry ingredients didn’t totally blend.
I cooked for 18 minutes and it was still completely liquid when I checked. At 22 minutes it had risen more but was still very molten.
I let it go another 8-10 minutes and it seemed done.
After cooling for 45 minutes, here’s the slightly collapsed lava and two cut pieces.
Flavour is good, but texture is both soft and almost grainy.