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Cassava Flour Brownies - Fit Mitten Kitchen

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 :wink:

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.