Easy Fudgy Brownies (Gluten-Free & Made with Palm Sugar)

These gluten-free mocaf brownies are rich, fudgy, and full of deep chocolate flavor with a natural caramel sweetness from palm sugar. Made with mocaf (modified cassava flour) and tapioca starch, this recipe creates a soft, moist texture without using wheat flour perfect for anyone looking for a delicious gluten-free dessert.

What makes these brownies even more special is their signature shiny crust and dense, melt-in-your-mouth center. The combination of dark chocolate, butter, and palm sugar creates a perfectly balanced sweetness that isn’t overpowering. You can also customize the batter with chocolate chips, nuts, or chunks for added texture.

Finished with a drizzle of melted chocolate and creamy nut butter, these brownies are perfect for dessert, snack time, or even as a homemade treat to share. Simple to make yet incredibly indulgent, this recipe is a must-try for chocolate lovers.

Yield: 16 squares

Prep Time: 20 minutes

Baking Time: 25–30 minutes

Total Time: Approx. 50 minutes

​Ingredients:

• 5.3 oz (150g) Dark chocolate, finely chopped
• 5.5 tbsp (80g) Unsalted butter
• 2 tbsp Vegetable oil
• 2 Large eggs
• 1–2 tsp Vanilla bean paste
• ¾ cup (130g) Palm sugar powder (coconut sugar can be used as a substitute)
• ⅔ cup (80g) Mocaf flour (Modified Cassava Flour)
• 2.5 tbsp (20g) Tapioca starch (Sagu Tani)
• ¼ cup (25g) Cocoa powder
• Optional: Chocolate chips, chocolate chunks, or chopped nuts for the batter.

​Topping:

• Melted chocolate
• Nut butter (Almond or Peanut butter), warmed until drizzlable

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (180°C). Grease an 8x8 inch (20x20 cm) square baking pan with butter and line it with parchment paper, leaving some overhang for easy removal.
2. Melt Chocolate: In a double boiler or microwave, melt the dark chocolate, butter, and vegetable oil together. Stir until the mixture is smooth and glossy. Set aside to cool slightly.
3. Whisk Eggs and Sugar: In a medium bowl, whisk the eggs, palm sugar powder, and vanilla bean paste until the sugar is completely dissolved. You can use a hand whisk or a mixer on low speed.
4. Combine: Pour the slightly cooled chocolate mixture into the egg mixture. Stir well until combined.
5. Add Dry Ingredients: Sift in the mocaf flour, tapioca starch, and cocoa powder. Fold gently into the batter until just combined. If using, fold in your optional chocolate chips or nuts.
6. Bake: Pour the batter into the prepared pan. Bake at 350°F (180°C) for 10 minutes. Then, reduce the oven temperature to 320°F (160°C) and continue baking for another 15–20 minutes.
7. Decorate and Serve: Once cooled, drizzle with melted chocolate and warmed nut butter. Slice into squares and enjoy!

​Pro Tip:

• For the best "shiny crust" on top, ensure the sugar is well-incorporated and dissolved into the eggs before adding the chocolate.
• Because these brownies use palm sugar and mocaf flour, the texture is incredibly soft when fresh out of the oven. For the cleanest slices, it is highly recommended to let them cool completely in the pan for at least 1 hour (or chill in the fridge briefly) before cutting.

🍫 Mocaf Brownies (Gluten-Free)

Pan Size: 8x8 inch

Ingredients

• 5.3 oz dark chocolate
• 5½ tbsp butter
• 2 tbsp vegetable oil
• 2 eggs
• 1–2 tsp vanilla
• ¾ cup palm sugar
• ⅔ cup mocaf flour
• 2½ tbsp tapioca starch
• ¼ cup cocoa powder

Optional:

• Chocolate chips or chunks
• Chopped nuts

Topping:

• Melted chocolate
• Nut butter

Instructions

1. Preheat oven to 350°F. Prepare pan with parchment.
2. Melt chocolate, butter, and oil until smooth.
3. Whisk eggs, sugar, and vanilla until dissolved.
4. Combine chocolate mixture with egg mixture.
5. Add dry ingredients and fold gently.
6. Pour into pan and bake 10 minutes.
7. Reduce heat to 320°F and bake 15–20 minutes.
8. Cool, drizzle toppings, slice, and serve.

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