RECIPES

CASSAVA FLOUR

CHEWY FUDGE BROWNIES

By Toni Flynn

INGREDIENTS

5 tablespoons unsalted butter
1 1/4 cups granulated sugar
2 large eggs plus 1 egg yolk, cold
2 teaspoons vanilla extract (make sure it is gluten free vanilla extract)
1/3 cup vegetable oil (can use extra light olive oil)
3/4 cup unsweetened cocoa powder (Hershey’s Dark preferred)
1/2 cup minus 1 tablespoon Cassava flour
1/8 teaspoon baking soda plus 1 pinch
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup chopped nuts (optional)

DIRECTIONS

1) Preheat the oven to 325°F. Line a 8 by 8-inch metal pan with foil or parchment paper and spray with nonstick cooking spray. Do not use a glass pan, as the brownies will not cook all the way.

2) Melt the butter and place in mixing bowl containing the sugar. Mix for 2 minutes with mixer on low speed. Add in the cold eggs, egg yolk, and vanilla extract and mix for 1 minute. Stir in the oil and cocoa powder and mix for one minute. Do not overmix.

3) With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Do not use a mixer. Stir in the chocolate chips.

4) Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 35 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.

5) You can use egg substitute for egg free brownies or vegan butter, but not in the same recipe.

WHEAT FLOUR VS CASSAVA FLOUR

Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.