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–+ servings

Gluten-Free Cassava & Almond Chocolate Chip Brownies

Chewy, fudgy, grain-free brownies built on cassava and almond flour — one bowl, twenty minutes, and a genuine treat rather than a compromise. Contains egg, dairy and almond.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 squares
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 120 g cassava flour certified GF — see notes
  • 100 g almond flour certified GF
  • 100 g coconut or brown sugar
  • 2 eggs
  • 90 ml melted butter or coconut oil
  • 0.5 tsp baking soda
  • Salt a pinch
  • 75 g dark chocolate chips see notes
  • 1 tsp vanilla extract optional

Method
 

  1. Whisk it up: Whisk the eggs, sugar (and vanilla, if using) until fluffy. Add the melted butter or oil and stir until smooth and well-blended.
  2. Fold & bake: Add the cassava flour, almond flour, baking soda and salt. Fold in the chocolate chips. Spread the batter into a lined baking dish and bake at 180°C for 20–22 minutes.
  3. Cool: Let cool completely in the tin for clean slices. Cassava + almond gives the best chewy texture; customise with walnuts, berries or spices.

Notes

Coeliac notes
• Cassava & almond flour are naturally gluten-free but commonly milled with wheat — use certified/labelled GF if highly sensitive.
• Dark chocolate chips: check for barley malt or shared lines; choose clearly gluten-free.
• Baking soda is GF (unlike some baking powders, which can use wheat starch).
• Allergens: contains almond (tree nut), egg and dairy (use coconut oil for dairy-free).
• Grain-free and naturally GF by design. When a label is unclear, treat it as "not for me".

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