Before I say anything at all let me just mention that these brownies literally have an entire pound of chocolate in them. If that doesn’t get you going, then I don’t know what else possibly could. Brownies to me are something of richness, chewiness, and above all it should taste of chocolate. These brownies are made of all of those dreams and much, much, more. Let’s get chocolate wasted.
I don’t really know what got me in the mood to make brownies, but it sort of just happened. I suppose there has been a lot of emotional turmoil going on for me lately. At a certain point, a little switch turned on in my head and I knew I needed to make brownies. I’m not saying I was recklessly turned to food for comfort, rather it was something to keep my mind busy and calm. The kitchen is a place I often turn to because the preparation of food is one of the few things that can relax my mind and bring me back down to earth.
When I first started the prep work I turned off all of my music, and left the kitchen completely soundless. All I had to listen to was the sound of my knife cracking into the perfectly tempered chocolate and listening to it echo through the house. Of course there is also nothing better than the sweet and bitter coffee-like scent of good chocolate and butter melting. I also sorta have a thing for the appearance of chocolate melting, first dry crumbles of chocolate, then a messy amalgamation of melted chocolate enrobing the mismatched chunks of chocolate, and finally the glossy smooth finished molten chocolate. This to me, is the highest form of therapy when going through a difficult time.
Of course my favorite part is eating them but that’s besides the point. The preparation of something like this is always a pleasurable one. Try this approach if you’re going to making these brownies. Quiet things down in the house and just listen, smell, look, really experience it. Then again we are just talking about brownies, maybe just make them, eat them, and be happy because these are probably one of the best brownies on the internet. Make these for anything, this upcoming Halloween, a gathering, the holidays, Christmas, Thanksgiving, Hanukkah, Kwanzaa, birthday, literally anytime is a good time for brownies.
- 1 lb chocolate, chopped (use semisweet or dark chocolate up to 85%) *see notes*
- 6 tablespoons unsalted butter
- ½ teaspoon baking soda
- ¼ cup tapioca starch (tapioca flour is the same thing)
- ¼ cup cassava flour
- 4 eggs
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup coconut sugar
- Preheat the oven to 350 degrees and line a 13x9 baking pan with parchment paper, leave some good overhang on all sides. I did one long sheet across it width wise and just greased the short sides with butter.
- In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour.
- Place a medium sized heatproof bowl on top of a pot of simmering water (make sure your bowl doesn't touch the water or the bottom). Add the chocolate and butter to the bowl atop the pot of simmering water and melt them, stirring often, until it is completely melted and smooth. Remove the bowl from atop the simmering pot of water and let cool slightly.
- In a large bowl add the eggs, vanilla extract, and coconut sugar, and blend with a handheld mixer on medium speed until the mixture begins to turn to a pale tan and thickens (about 4-6 minutes). Add the flour mixture to the bowl and with a scraper or spoon fold it into the egg mixture just until incorporated. Pour the melted chocolate and butter into the mixture while stirring at the same time. Mix until everything is completely incorporated and smooth.
- Pour into your prepared baking pan and bake for 25-30 mins or until the top looks dry, shiny, and cracked. Let cool completely before cutting into 2x2in. squares. *Optionally, you can lightly dust them with cocoa powder or gluten free powdered sugar. I like mine dusted with cacao powder.*
Could you use ghee or a different fat other than butter?
You can probably use ghee and be totally fine! I’ll make the adjustment in the recipe.
What can we substitute for cassava? If nothing then I’ll be ordering from amazon.
I haven’t tested with anything but you could just sub both flours with a gluten free flour mix if you want. So instead of the flours you would use 1/2 cup of gluten free all purpose mix.
Interesting the addition of the cassava flour! We use it a lot in my country, although mostly for savoury recipes, so I can definitely see how it can work with the brownie texture here, very nice!
It is truly magical, a must try!
Where do you live Laura?
So so sorry, I missed your comment! I live in Brazil, cassava is very very popular here 😉
What can you substitute for the eggs?
I haven’t tested with any substitutes. You may be able to use flax but I can’t guarantee it will work. Sorry about that!
I have been Craving! brownies! Thank you for the beautiful description of your process. I’ve heard of cassava flour, but can you please tell us more about it? Where is it grown? Is it similar to any other flours we know? Qualities, etc. I’m sure it’ll eventually make its way into my pantry. Thank you for the inspiring photos and recipe!
Hey Kelly, I put a link to where I source my cassava flour and I assure you it is good quality. They have their description for it all on their website.
These look divine. And many thanks for a treat recipe that isn’t based on almond flour, which I have discovered causes me major problems. I hope you continue with the cassava flour recipes.( I used your cassava flout crust for a ratatouille galette and it was snapped up in an instant at the potluck party…)
These look so rich and chocolately, aka everything I want in a brownie! Great recipe!
I am so excited to try this recipe using Casava flour. I really enjoy your recipes and blog. You do a great job with your photography and recipes. So inspiring!
These look gorgeous. Thank you for the recipe–I can not wait to try! I am glad to find a recipe with cassava flour, as I have been experimenting with it.
WONDERFUL MOIST BROWNIE!
I ordered the cassava flour after seeing your post on these beauties and sooooo glad I did! Received the Cassava flour today, made the brownies today, and they are as you describe , this will definitely satisfy your dream for a chocolate fix! Thank you for posting… YOU are an inspiration to a lot of people !
This is a 5 star , I thought I pressed 5 stars… Then hit post comment and. Saw only 4 then …screamed… ??
Please forgive me… 5 STAR’s………
Mate not trying to be an ass. But with recipes like this it looks like your younger bigger self found the gym and not a no/low sugar better diet. Well done on your achievements regardless!
I understand how this can seem contrary, but it’s more like my younger bigger self identified how to eat mindfully and finally chose to start exploring my culinary experience as well as my diet (after years of serious food fears and body dysmorphia caused by the anti-sugar parade). I think there is a lot to be said about eating lower sugar, which I do, and completely believe in, but it’s also okay to eat a little sugar every once in a while. I post the recipes that I’m playing with the most and as of recently they have been like this. I’m not eating desserts every day. The message being sent by the sugar video is how sugar is in everything including healthy products like yogurt, I doubt they are trying to express that you should never eat sugar, ever.
Here’s a thought, 5TBS unsalted, grass fed butter + 1TBS bacon fat. Thoughts??
I have cacao powder. How might this be substituted for the chocolate in your recipe? Thanks.