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Homemade Cassava Flour Mint Fudge Brownies (Grain-Free) photo

Cassava Flour Mint Fudge Brownies (Grain-Free)

These Cassava Flour Mint Fudge Brownies are rich, fudgy, and infused with refreshing mint. A guilt-free treat that satisfies your sweet tooth!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 1/2 cup Coconut Oil melted
  • 1 cup Unsweetened Almond Milk at room temperature
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract pure
  • 1 teaspoon Peppermint Extract pure
  • 1/2 cup Cassava Flour
  • 1 cup Erythritol Sweetener
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 ripe Avocado diced
For the Mint Fudge Topping:
  • 1/3 cup Erythritol Sweetener
  • 1 tablespoon Cassava Flour
  • 3/4 teaspoon Peppermint Extract
  • pinch Sea Salt

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Baking Pan
  • Spatula
  • Oven mitts

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Grease your 8x8-inch baking pan with a bit of coconut oil or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the melted coconut oil, unsweetened almond milk, eggs, vanilla extract, and peppermint extract. Whisk until smooth and well combined.
  3. In another bowl, sift together the cassava flour, erythritol sweetener, cocoa powder, sea salt, baking powder, and baking soda.
  4. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the brownies tender.
  5. Fold in the diced ripe avocado into the batter, ensuring it gets evenly distributed.
  6. Pour the brownie batter into your prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. While the brownies are baking, prepare the mint fudge topping by mixing together the erythritol sweetener, cassava flour, peppermint extract, and a pinch of sea salt.
  8. Once the brownies are baked, sprinkle the mint fudge mixture over the top and return to the oven for an additional 5 minutes.
  9. Allow the brownies to cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely. Once cool, cut into squares and enjoy!

Notes

  • Store brownies in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week or freeze for up to 3 months.
  • For a nut-free option, substitute almond milk with coconut or oat milk.