Let's preface first that this is a grain-free, refined sugar-free, and dairy-free recipe. I hesitate to say that out of the gate because I know some people will dismiss it for those reasons, and that's a shame really. I mean, why would you want to miss out on an intensely rich brownie—and one that everyone can enjoy, regardless of their dietary needs (except for vegans, sorry, these have eggs, folks).
I've been tinkering with cassava flour lately, and since the chocolate has a powerful flavor, it stands up pretty well to the distinct taste of cassava. I have to say, I love these brownies so much. They’re not overly sweet, thanks to the maple sugar. If you’re a dark chocolate lover, then you will absolutely swoon over these. —Jennifer Perillo
bittersweet chocolate chips
1 1/4 cups
(175 grams) granulated maple sugar
(187 milliliters) canola oil
1 1/2 teaspoons
(50 grams) cassava flour
plus 2 tablespoons (37 grams) dark cocoa powder
Preheat the oven to 350° F. Cut a piece of parchment paper large enough to cover the bottom and sides of an 9-inch by 13-inch by 1-inch rectangular baking pan (also called a quarter-sheet pan). Grease one side of the parchment with a nonstick cooking spray (I use a spray grapeseed oil), and fit it (ungreased side down) into the pan.
Add the chocolate to a medium, microwave-safe bowl. Cook on high power in the microwave in 30-second intervals, stirring in between each cycle, until the chocolate is melted. Be careful not to burn the chocolate. Set aside to cool slightly.
Add the eggs and sugar to a clean, large bowl. Whisk until they become thick and pale yellow, 1 to 2 minutes. Whisk in the melted chocolate. Add the oil and the vanilla extract; whisk to combine.
Sprinkle the flour, cocoa, and salt on top. Fold the mixture using a rubber spatula, just until there are no visible traces of flour.
Pour the batter into the prepared pan, spreading it evenly to the sides. You can give the pan a tap on the counter to help it settle, too. Bake for 40 to 45 minutes, until the center is set and the edges gently pull slightly away from the sides of the pan. Let cool completely (at least two hours) before cutting into thirty 2-inch squares.
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and FoodNetwork.com. She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).