Tapioca Flour Brownies

I recently bought some tapioca flour, also known as tapioca starch, to use in the Jeni's ice cream base I've been experimenting with. I don't think my ice cream making adventures will keep up with the amount of tapioca I have, so I baked a batch of Tapioca Flour Brownies just to see how the starchy root would work in brownies. Success! And as a bonus, they are gluten-free!

Tapioca Flour Brownies Made With Chocolate Chips

This recipe is a spin-off of another gluten-free brownie recipe called Gluten-Free Coconut Sugar Brownies, but Tapioca Flour Brownies are not quite the same. As mentioned, tapioca flour stands in for the gluten-free blend, and instead of coconut sugar, I used a mixture of granulated and brown. Also, seeing as how May 15 is (was!) National Chocolate Chip Day, I used a cup of Costco's Kirkland brand chocolate chips. The Kirkland chips are a little sweeter than my favorite Ghirardelli Bittersweet chips. They have a good flavor and melt well. Plus they are a bargain if you tend to use a lot of chocolate chips.

Taste and Texture

The brownies are dense and fudgy, but not overly so. They are chewy and maybe a tiny, tiny, bit grittier than AP flour brownies, but still very good. I've seen similar recipes for a Paleo version, so if you are into that you can easily convert to coconut sugar, coconut oil or ghee.

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Recipe

Tapioca Flour Brownies

Anna

Gluten free fudge brownies made with tapioca flour.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 27 minutes mins

Total Time 37 minutes mins

Course Dessert

Cuisine American

Servings 12 brownies

Ingredients

 

• ½ cup butter, unsalted (114 grams)
• 1 cup dark or semisweet chocolate chips (170 grams)
• ¼ cup unsweetened cocoa powder, natural or Dutch okay (20 grams)
• 3 large eggs
• ⅔ cup sugar (can use granulated or half granulated and half brown) (130 grams total)
• 1 tsp vanilla extract
• ¼ teaspoon salt
• ½ cup tapioca flour (60 grams)
• ⅓ cup chopped chocolate or more chocolate chips for topping (optional)

Instructions

 

• Preheat oven to 350 degrees F. Grease an 8-inch metal pan or line with foil and grease the foil. Or skip the foil and line with parchment paper.
• Begin melting the butter in a small saucepan over medium heat. When it is about halfway melted, reduce heat to low and add the chocolate chips. Melt the chips, then stir in the cocoa powder and ⅓ cup of the sugar (the brown, if using two kinds). Remove from heat and stir until smooth.
• In a mixing bowl, using a handheld electric mixer, beat together the eggs, the other ⅓ cup of sugar, salt and vanilla.
• Stir the melted chocolate mixture into the egg mixture, then stir in the tapioca flour.
• Spread batter in pan and bake for 25-27 minutes or until top appears set. Note: If you want to put chocolate chips on top, you can do that too.
• Let cool at room temperature for several hours or let cool slightly at room temperature and finish cooling in the refrigerator.
• Lift from pan and cut into squares.

Keyword Tapioca Flour Brownies

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