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!
Made with our favorite Otto’s Naturals Cassava Flour a staple in our kitchen for the last 5 years. This paleo brownie recipe also uses a dreamy cashew butter which lends such a great flavor and texture. We went with the new HuKitchen chocolate gems and wow are they delicious!
When we make any kind of cake, sweet roll or in this case a brownie recipe we always go for a full on “half nuts/half no nuts!” We must please the masses and my Mother in Law was always so good about making sure there was a bite for everyone! So if you’re a “no nuts please” kinda soul, simply skip that part or add what you do love!
These paleo brownies are the perfect cakey yet fudgy kind of chocolate treat to please the masses. After 6 baking attempts with different variations, this is hands down the one that everyone loved the most. We even took a pan full with us to Lake Powell last month so we could have a tasty treat at the end of the day.
Links to our favorite items used in this recipe:
- Otto’s Naturals Cassava Flour
- Redmond Real Salt
- Hu Kitchen chocolate gems
- Artisana Organic Cashew Butter
a few of our other chocolate favorites on the blog
cassava flour paleo brownies
Course: dessertDifficulty: easy10
servings20
minutes25
minutesdreamy fudgy/cakey cassava flour brownies
Ingredients
½ cup coconut oil
½ cup HuKitchen chocolate gems
½ cup maple syrup
1 tblsp vanilla
¾ cup cashew butter, unsweetened
2 large eggs, whisked & room temperature
¼ cup Otto’s Cassava Flour
2 tblsp cocoa powder
½ tsp Redmond Real Salt
½ tsp baking soda
½ cup pecans, chopped (opt)
Handful of HuKitchen gems (opt)
Directions
- 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.
How can I make this vegan?
Hi there Antonia – I’ve not tested this recipe with an egg replacer, but could be worth trying. Maybe try a half batch, baked in a smaller pan, to see how you like the results. That way you’re not risking as many ingredients if it you don’t like the results. Thanks for checking! ~Michelle