Dark Chocolate Brownies

March 23, 2016
2 Ratings
Photo by Jennifer Perillo
  • Makes 30
Author Notes

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

What You'll Need
  • 250 grams bittersweet chocolate chips
  • 3 large eggs
  • 1 1/4 cups (175 grams) granulated maple sugar
  • 3/4 cup (187 milliliters) canola oil
  • 1 1/2 teaspoons vanilla extract
  • 6 tablespoons (50 grams) cassava flour
  • 1/4 cup plus 2 tablespoons (37 grams) dark cocoa powder
  • 3/4 teaspoon (3 grams) fleur de sel
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle the flour, cocoa, and salt on top. Fold the mixture using a rubber spatula, just until there are no visible traces of flour.
  5. 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.

See what other Food52ers are saying.

  • Suzanne Sanders
    Suzanne Sanders
  • Denine Voegeli
    Denine Voegeli
  • jenh718
  • Bodine Waterfire
    Bodine Waterfire
  • Laura415
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and 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).

14 Reviews

Suzanne S. April 15, 2018
Has anyone priced maple sugar before? It is about 23.00 lb. I can't afford to make these brownies.
Jacqui March 17, 2018
If the recipe calls for chocolate-chips, how are these “refined-sugar free?” What exactly do you think chocolate chips are made with?
Bodine W. March 17, 2018
i was thinking the same.
Janice May 19, 2018
Lily’s has delicious sugar-free chocolate chips sweetened with stevia. I buy mine on Vitacost.
Denine V. January 26, 2018
Yum!!! Just started eating GF. Made these with semisweet chocolate chips and brown sugar. Delish!!! Thank you!!!
Carol October 18, 2017
I made these brownies for dessert for a gluten-free friend. I used extra light olive oil as I don't use canola oil. They were tasty, but very dry. I actually crushed them and served them on vanilla ice cream the next day and liked them better that way!
Cheryl May 5, 2017
Canola oil and all vegetable oils are off my list. What healthy oil would be a good substitute? I only use coconut, olive, avocado oils and grass fed butter. I'll any of these work instead? And if so would proportions be the same? Thames.
Chelsea S. May 5, 2017
Same here, Cheryl. I've subbed coconut oil in several baked goods with good results.
jenh718 April 7, 2017
I rarely have maple sugar in the house but I happen to have coconut sugar. Think it would work?
Jenny April 19, 2020
I made these with coconut sugar and they turned out! Just make sure it's fully dissolved in the eggs before stirring in the remaining ingredients.
Julie August 17, 2016
I'm wondering about the texture of these. I love working with cassava flour as well as other grain-free flours, and have devised some serious baked goods to my credit. I haven't yet found the brownie recipe that rings my chimes, partly because I go for chewy, really dark super-chewy brownies. Do these have the chewinewss-factor?
Hippolyta March 24, 2016
What can I sub for the cassava flour?
Laura415 March 26, 2016
You can use regular wheat flour or almost any gluten free flour. Cassava flour is dried powdered cassava root. Tapioca starch also comes from cassava. I plan on using oat or rice flour and don't expect any problems with that.
Jennifer P. March 28, 2016
If you want to swap in all purpose flour, or whole wheat pastry flour, then you can use 75 grams (1/2 cup).