Need an easy, delicious brownie for dessert (or breakfast)? I’ve got you covered with these one-bowl cassava flour brownies. Sweetened with coconut sugar, and filled with easily digestible nutrition, they are a decadent treat that won’t wreck your body.
One-Bowl Cassava Flour Brownies
These easy one-bowl cassava flour brownies are my family’s new favorite brownie. While all the others on this site are 100% delicious, these are the ones my husband asks for. They’re a wonderful cross between a fudgy brownie and… a not fudgy brownie. And with only one bowl and a few normal grain-free ingredients, they’re easy enough to whip up right when you want them.
One of my favorite things about brownies, is how diverse you can make them. While I usually just use water for these (’cause I’m lazy), they’re utterly delicious with leftover coffee, my homemade coconut milk, and even herbal tea! Whichever liquid you choose, they come out amazing every time.
I always use coconut oil in my brownie recipes. It’s my favorite dairy-free fat, and no… it doesn’t make the brownies taste like coconut. My absolute favorite place to get coconut oil is Azure Standard. It’s cheaper than anywhere else, and such amazing quality! I also use avocado oil, and I have made them with olive oil, too, though they aren’t as sweet with that option.
This brownie recipe uses both honey and coconut sugar. I know, that’s not normal for me! I’m kinda a honey purist as far as sweeteners go. But recently I’ve been trying to branch out and see what my body can handle. Coconut sugar is a natural sugar, and so far I’m handling it great! I love the organic coconut sugar from Azure Standard.
If you aren’t in to honey, you can use maple syrup. And if you aren’t into coconut sugar… you should probably find another recipe. Haha. The texture of these brownies kinda relies on the granulated coconut sugar.
Of course, you could use regular sugar, if you’re ok with that (I’d suggest brown sugar if you’re going that way).
Like always, my cocoa powder comes from Azure Standard. It’s absolutely the best. Not only is Azure’s cocoa powder organic and fair-trade, it’s also the cheapest cocoa I can find! If you don’t order from Azure Standard (which you probably can tell by now, I love), you can just use whatever cocoa powder you like. No judgment. 🙂
After 4 or 5 years on the GAPS (ish) diet, my body is not liking almond flour so much any more. Therefore, as you can probably guess, these cassava flour brownies are made with… cassava flour. Surprise! Since cassava is a root, these brownies are still grain-free, don’t worry! Cassava flour is also actually full of nutritional value, too. It is actually high in vitamin C, potassium, folate, magnesium, and phosphorus! I’ve been getting my cassava flour from Azure Standard – getting it from there is cheaper than almond flour anyway!
These brownies also contain a little coconut flour, which keeps them nut-free! (That’s right, coconut is a fruit, not a nut. So don’t bother yelling at me.) Coconut flour is also high in fiber, protein, and healthy fats in the form of MCTs (medium-chain fatty acids). I like to make my own coconut flour (you can find out in my easy guide), but store-bought totally works, too.
I also use a couple scoops of collagen powder in these brownies. If you’re not into that, you can just use an equal amount coconut flour. For my collagen, I usually use Anthony’s collagen, or Perfect Supplements. They’re both kosher and grass-fed.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Easy One-Bowl Cassava Flour Brownies
Free from grain, gluten, eggs, and dairy.
- 2/3 cup coffee or coconut milk
- 1/2 cup melted coconut oil or avocado oil (or melted butter)
- 3 tablespoons honey
- 1/3-1/2 cup coconut sugar (depending on how dark chocolate you like your brownies)
- 1/2 cup cocoa powder (I love Azure Standard’s organic, fair-trade cocoa)
- 1/2 cup cassava flour
- 2 tablespoons coconut flour
- 2 scoops collagen powder (about 3 tablespoons, or just use 2 tablespoons more coconut flour)
- 1 teaspoon baking soda
Preheat oven to 350 and grease a 9×9 inch baking dish.
In a medium-sized bowl, whisk together the wet ingredients and the coconut sugar.
Stir in the dry ingredients until no dry streaks remain. Let the batter sit for a few minutes, so the coconut flour can soak up some of the liquid.
Pour batter into prepared baking dish and bake for 25 minutes, or until set in the middle.
Let cool for about 5 minutes before serving (so they don’t fall apart).