Cassava Flour Paleo Brownies {nut-free, gluten-free, grain-free, dairy-free}
Prep time: 
Cook time: 
Total time: 
Serves: 16
nut-free, gluten-free, grain-free, dairy-free-option
  • 8 tablespoons of butter, ghee or coconut oil
  • 1 cup chocolate chips, chocolate chunks or roughly chopped chocolate - see notes
  • ½ cup cassava flour
  • 1 cup Tasty Yummies coconut sugar
  • 2 tablespoons Tasty Yummies raw cacao powder (cocoa powder works too)
  • ½ teaspoon of salt
  • ¼ teaspoon baking soda
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • (Optional* flaked sea salt before serving)
  1. Preheat the oven to 350ªF. Prepare an 8x8 pan, either cut parchment paper to fit or grease so that the brownies don’t stick.
  2. Melt the 1 cup of chocolate chips with 8 tablespoons of butter. You can melt in the microwave start at 1 minute, then stir and heat for 15 seconds at a time after that until it is melted. If using the stovetop, use a small sauce pan and heat on low. Constantly stir and watch carefully so that the chocolate doesn’t burn.
  3. In a large bowl mix all of the dry ingredients, cassava flour, Tasty Yummies coconut sugar, Tasty Yummies raw cacao powder, baking soda, and salt.
  4. In a small bowl whisk together the 2 eggs and 2 tablespoons of vanilla extract.
  5. Add the melted chocolate mixture and the egg mixture to the large bowl with the dry ingredients.
  6. Do not overmix. Just mix until all the dry ingredients are mixed with the wet and you don’t see any flour stripes in the batter.
  7. Pour the brownie mixture into the prepared pan and spread it out so that it touches all the corners. If you want to add some chopped up Tasty Yummies chocolate on top, now is the time, or you can use any chocolate chips that you want to add in for the double chocolate vibe.
  8. Cook for 25-40 minutes. Start checking at 25 minutes. If you want that fudge like brownie remove before the center gets completely firm. The brownies will continue to cook in the pan after being removed so don’t worry they won’t be raw.
  9. Allow to cool for at least 30 minutes if you want to be able to cut squares that stay together. Cut into 12-16 squares. They are best if chilled in the refrigerator for at least 30 minutes. It allows the chocolate and butter to solidify again giving us the fudge like consistency.
  10. Sprinkle with flaked sea salt before serving.
  11. Store in an airtight container in the fridge for 1 week or the freezer for a couple of months. If storing on the counter make sure to use an airtight container and they will stay good for 3-4 days.
  12. For serving you can top with coconut whipped cream, a scoop of ice cream, whipped ricotta with cinnamon, a drizzle of chocolate sauce... the sky is the limit!
We use a blend of coconut sugar sweetened dark chocolate chips and unsweetened dark chocolate chips in the brownies. Use whatever you'd like.

***Just a note that this recipe is specifically for using cassava flour. Using all purpose or almond flour will not work with this recipe. Let us know if you’d like an almond flour or other type of brownie recipe and we will get in the kitchen and start testing it!
Recipe by Tasty Yummies at