Cassava Brownies (Paleo with AIP Modifications)

Cassava Brownies (Paleo with AIP Modifications)

I bring you these Cassava Brownies in the name of celebration. The merriment of the holiday season is just around the corner, and these brownies will make the perfect sweet treat for your near and dear over Thanksgiving, Christmas, and New Year’s.

But celebration isn’t always packaged up in the predictable whizbang fashion of the holidays. This week, for example, I’m feeling especially celebratory in a totally atypical way because on Monday I received an all-clear from the C diff infection! WaaaaFREAKINGhoo, my friends! What a struggle these last several months have been. In many ways, battling C diff was harder than all my years of combatting Crohn’s. More on that another day and in another post . . .

In the meantime, we must celebrate. These perfectly cakey, a little bit fudgey, and oh-so chocolatey brownies will enhance any celebratory occasion because such occasions invariably call for a treat. Cassava Brownies Alternate

And good news for you AIPers. I’ve got some modifications so that you too can enjoy a little somethin’ somethin’ special. The result is an equally tasty “brownie”; however, without the egg, these bad boys don’t rise quite as much and may feel a bit dense to some palates. Alas. Here are the AIP mods:

  • Use carob instead of cocoa.
  • Add 1 tbsp of Great Lakes gelatin (orange canister) to the dry ingredients in Step 2.
  • Omit the egg in Step 4, adding, instead, 3 tbsp of filtered water.
  • Omit the chocolate chips.

There you have it. Big or small, consequential or inconsequential, AIP or paleo – celebrate it all. Happy nomming, fine peeps!

4.5 from 2 reviews
Cassava Brownies (Paleo with AIP Modifications)
Prep time
Cook time
Total time
Recipe type: Dessert / Treats
Serves: 12 brownies
  • ½ c. cassava flour
  • ¼ tsp. baking soda
  • ¼ tsp. sea salt
  • ¼ c. palm shortening, melted
  • ⅓ c. cocoa or carob powder
  • ½ c. honey
  • ⅓ c. pumpkin purée
  • 2 tsp. vanilla
  • ¼ tsp. apple cider vinegar
  • 1 egg
  • 2 tablespoons Enjoy Life Chocolate Chips
  1. Preheat oven to 350 degrees. Lightly grease an 8x8 baking pan.
  2. In a small bowl mix the cassava flour, soda, and salt.
  3. In a medium bowl combine the melted shortening and cocoa, stirring until dissolved and smooth.
  4. Add the honey, pumpkin purée, vanilla, apple cider vinegar, and egg. Beat with electric mixer or stir by hand until well combined.
  5. Add the dry ingredients to the wet and combine until flour is not visible. Do not over mix. Fold in chocolate chips.
  6. Spread the brownie batter in a prepared pan and bake for 20 minutes. Remove and allow to cool completely. Cut into 12 pieces.


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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 26 comments for this article
    • Kristin at 3:50 pm

      I tried the AIP version and they had a really weird gelled texture. I’d recommend making a gelatin egg which is basically combining the gelatin and water and then adding last instead of adding gelatin to the dry ingredients and water to the wet. I’m curious if anyone has tried it. I might give them another go this way to see if the texture comes out more like cake or a brownie.

      • Martine Partridge Author at 7:45 pm

        Hi, Kristin. When I tested this recipe, I did it both ways — with an actual gelatin egg and with simply adding gelatin and water to the dry and wet ingredients respectively. I didn’t find it made any difference in texture. So I don’t recommend your making these again and wasting precious cassava flour if the texture isn’t to your liking. 🙂 As I work with cassava flour more and more, I find that it doesn’t do as well in egg-free baking as does a combo of coconut and arrowroot flours, for example. Have you found this to be the case too? I still really love the AIP version of these “brownies” and have had good feedback from others. But I prefer my brownies with coconut and arrowroot flours if I want an AIP brownie. 😉 Hope that helps! And thanks so much for stopping by the blog.

  1. Carrie at 2:01 am

    I just made these tonight with the AIP modifications, and while it took me longer to do the prep (never worked with shortening before, and it cooled while I was getting other ingredients together so I had to re-melt it!) they came out really well! The carob tastes more raisin-y than chocolaty to me, but they were really satisfying (and my boyfriend, who doesn’t follow paleo eating at all, enjoyed them too!). I think I’ll make these for Thanksgiving. Thanks for creating this recipe!

    • Martine Partridge Author at 2:06 am

      Hi, Carrie. Fantastic! So glad you and your boyfriend enjoyed a treat. And you’re right — “raisin-y” is an excellent description for carob’s flavour, especially the roasted carob. Thank you for stopping by the blog and providing me with awesome feedback. 🙂

  2. Mary at 8:17 am

    I am anxious about adding gelatin to anything. I have scleroderma, and the thought of adding more collagen to a system already in hyperdrive with collagen just isn’t appealing and doesn’t sound safe to me. Can you recommend an alternative to gelatin? Merci buckets!

    • Martine Partridge Author at 8:09 pm

      Hmmmm…not too sure about that, Beth, but it’s a great question! I imagine one could add more to the dry ingredients to make up for the 1/3 c cocoa, but I’m new to baking with cassava, so I don’t know if a 1:1 replacement of that would work, and I’d hate for anyone to waste precious cassava flour. 😉 If you do decide to experiment, please let me know!

  3. apelila at 3:54 am

    I bought some of this flour and haven’t used it, so “brownie” caught my eye. But I don’t like raisin flavor… can I use cacao powder?

  4. Tasha at 3:39 pm

    Your brownies look lovely!! I must have done something wrong. I did the egg free version with the gelatin, but used the cocoa and the enjoy life chocolate chips. I also allowed them to cool completely. My brownies weren’t cakey at all, but were gummy/chewy/bit rubbery. They also rose in the oven, but went flat after I took them out and as they cooked. They tasted good though, but I’m so tired of getting gummy with Paleo egg free baking.

    Any ideas what I did wrong, as I’d really like to get something cakey.


    • Martine Partridge Author at 8:29 pm

      Hi, Tasha. The brownies pictured above are the ones that contain eggs and chocolate, so not the AIP-modified version. The batches I baked with the AIP modifications were definitely denser and didn’t rise, as I mention in the preamble to the recipe. I find letting gelatin-egg baked goods cool for long periods, like overnight, helps render a better texture, slightly less gummy texture. It sounds like you did everything A-Okay to me; it may just be that, at the end of the day, a gelatin egg is just not the same as a regular egg. 😉

  5. Pingback: Paleo AIP Recipe Roundtable #99 | Phoenix Helix
  6. sandra hara at 8:02 pm

    Martine I love your recipe. Thanks for posting. You made me happier today.
    Cant believe I had such a treat on AIP and finally somenthing coconut free.
    The gummy texture is delicious and typical for cassava. It costs cents here in Brazil.
    First byte is weird because you expect brownie taste, but later on it turns out to be is a delicious treat. THANK YOU!!

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