Cassava Brownies

gluten free - dairy free - grain free - nut free - soy free

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It's officially winter here in southern Arizona - which means it's 70 in the day and our coats and fuzzy socks come out for the 50 degree mornings. 

A girl that's never spent more than a weekends vacation in the snow, this is winter to me and with that comes the want for cozy, warm, rich and comforting foods. 

And the occasional warm, fresh-from the oven, ooey-gooey treat.

I was never a chocolate lover as a young kid or teen, and even my son is just starting to come around to the deep, rich flavors of a good cacao, so it wasn't until much later in life that I started to appreciate the brownie. 

As a matter of fact, making these this weekend was the first time my six year old son had ever tried one. 

What I love most about these? They are moist and fudgy and grain-free! Also gluten-free, nut-free, dairy-free and soy-free, they will fit nicely into most food allergy families. Just skip these ones if you can't bake with eggs. 

Quick to whip up, I suggest making a double or triple batch. Especially if you plan to share - because these go quick! 

CASSAVA BROWNIES 

Ingredients
2 eggs
1/2 C. avocado oil or vegan butter
1/3 C. cassava flour (I use Otto's, Anthony's or It's Just)
1 tsp. vanilla extract
1 C. coconut sugar 
1 C. dark chocolate chips (we love the Enjoy Life morsels)
2 TSBP. cocoa powder
pinch of sea salt (optional, but great for minerals and flavor!)

Directions

1. Preheat oven to 350 degrees and grease an 8x8 cake pan with avocado oil or avocado oil spray. 
2. Melt butter in a small saucepan. If not using butter pour oil into saucepan. Add chocolate chips and heat until melted. Set melted chocolate aside.
3. In a medium bowl, or in your standing mixer bowl, beat eggs and coconut sugar until frothed.
4. Add in melted chocolate until mixed.
5. Add cassava flour, cocoa powder, sea salt (if using) and vanilla. Mix until combined.
6. Pour batter into oiled pan and bake for 15 minutes.
7. Remove from oven and tap to remove air bubbles. 
8. Bake for an additional 12 minutes or until your toothpick comes out clean. 
9. Allow to cool completely before slicing. Top with fresh fruit or dairy-free vanilla ice cream. 

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