These fudgy, gluten-free brownies are made with cassava flour for a smooth, buttery texture. Ready in 30 minutes, they’re naturally sweetened with coconut sugar and perfect for a quick, indulgent dessert.
Don’t overbake; pull out when center is still soft. Use room temperature eggs to avoid lumpy batter. Measure cassava flour by spooning lightly into cup, not packing. For vegan version, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Brownies taste even better the next day.
Keywords: cassava flour brownies, gluten-free brownies, healthy brownies, fudgy brownies, paleo brownies, grain-free dessert