AIP Cassava Flour Brownies

Let’s be real—who doesn’t love brownies? But if you’re following the Autoimmune Protocol (AIP) or need a grain-free, gluten-free treat, regular brownie recipes can feel out of reach. That’s where these AIP Cassava Flour Brownies come to the rescue.

They’re chewy, fudgy, and have those irresistible crunchy edges we all love. The secret? Cassava flour. It’s a grain-free alternative that’s super versatile and mimics the texture of wheat flour—without the gluten. Perfect for anyone craving indulgence but wanting a healthier twist.

Trust me, these brownies are about to become your new favorite. Let’s dive in!

Recipe Basics

Time Commitment

• Prep time: 10 minutes
• Bake time: 25 minutes
• Total time: A quick 35 minutes

Made For

• 9 brownies in a 9×9-inch pan. Want more? Double the recipe and bake it in a 9×13-inch pan. Just watch your bake time—it might need an extra minute or two.

Skill Level

• Don’t worry; this is beginner-friendly. No fancy skills or equipment needed.

What You’ll Need

• A mixing bowl (or stand mixer)
• A spatula
• Measuring cups and spoons
• A 9×9-inch baking pan
• Parchment paper or coconut oil for greasing

Tip: No stand mixer? No problem. A regular whisk or hand mixer works fine.

Ingredients You’ll Need

Here’s everything, broken down so it’s easy to follow:

Dry Ingredients

• 1/2 cup cassava flour
• 1/2 cup cacao powder (carob powder if you’re strict AIP)
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup white sugar (or coconut sugar for Paleo-friendly sweetness)
• 1/2 cup brown sugar

Wet Ingredients

• 1/2 cup coconut oil, melted
• 2 room-temperature eggs
• 1 tsp vanilla extract

Substitutions and Tips

Stuck without an ingredient? Here’s how to adapt:

• Cassava flour: Arrowroot or tapioca flour can work, but the texture might change.
• Cacao powder: Swap for carob powder if needed.
• Coconut oil: Ghee or avocado oil is a great alternative.
• White sugar: Use maple syrup or honey instead (just adjust the dry ingredients a bit).

Pro Tip: For the best brownies, use high-quality cacao powder. And make sure your eggs are room temperature—it helps everything mix smoothly!

Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 325°F. Grease a 9×9-inch pan with coconut oil, or line it with parchment paper for easy cleanup.

Step 2: Mix the Dry Ingredients

In your mixing bowl, stir together cassava flour, cacao powder, baking powder, sea salt, white sugar, and brown sugar. Make sure everything’s evenly combined and there are no clumps.

Quick Tip: If your cacao powder is clumpy, sift it first. It’ll make a big difference!

Step 3: Add the Wet Ingredients

Crack your eggs into the bowl. Add the melted coconut oil and vanilla extract. Mix it all together until the batter is smooth and glossy.

How to Tell It’s Ready: The batter should be thick but still pourable. If you dip a spoon in, it should coat the back without dripping too fast.

Step 4: Pour and Spread

Pour the batter into your greased pan. Use a spatula to spread it out evenly.

Bonus Tip: Gently tap the pan on your counter—this helps any trapped air bubbles escape.

Step 5: Bake

Bake for about 25 minutes. The edges should be set, but the center will look slightly underbaked. That’s what gives you fudgy brownies!

Reminder: Don’t overbake them, or they’ll turn out dry.

Step 6: Let Them Cool

This part’s hard—I get it! But letting the brownies cool completely in the pan is key. Once they’re cooled, cut them into squares and dig in.

Extra Fudgy Tip: Pop them in the fridge for an hour before serving. Trust me, it’s worth it.

Fun Variations

Want to mix things up? Try these simple tweaks:

Diet-Friendly Swaps

• Going vegan? Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg).
• Watching carbs? Swap sugar for erythritol or monk fruit sweetener.

Flavor Upgrades

• Spice it up! Add a pinch of cinnamon or cayenne for a Mexican chocolate vibe.
• Feeling fancy? Drizzle melted chocolate on top, or sprinkle with flaky sea salt before serving.

Holiday Twists

• Add peppermint extract at Christmastime.
• Use pumpkin puree (in place of some coconut oil) for a fall-inspired treat.

Serving & Storage

How to Serve Them

Serve these brownies warm with:

• A dollop of coconut whipped cream
• Fresh berries (raspberries are my go-to!)
• Or… keep it simple and enjoy them on their own.

Storing Leftovers (If You Have Any!)

• Room temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps well for a week.
• Freezer: Wrap individual pieces in plastic wrap and freeze for up to 3 months.

Pro Tip: Want that fresh-baked feel again? Warm refrigerated brownies in the microwave for 10–15 seconds.

There you have it: rich, fudgy AIP Cassava Flour Brownies that are as indulgent as they are healthy. Whether you’re following AIP or just experimenting with grain-free baking, these brownies are a total win.

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