Chewy Fudge Brownies
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
recipe inspired/adapted from Bon Appetit.
  • 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
  1. 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.
  2. In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour.
  3. 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.
  4. 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.
  5. 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.*
For the chocolate you can use any type of chocolate really but make sure you are paying attention to the sugar content. For sweeter brownies use semisweet, for darker brownies use dark chocolate 70-85% depending on your taste, and for a nice balance do half dark chocolate and half semisweet chocolate.
Recipe by Slim Palate at