Gluten-Free Teff Brownies
Finally, the long quest to create an amazing recipe for gluten-free brownies has ended! All the experimenting and testing has been worth it- these brownies are deliciously gooey and the texture is just what you would expect from a brownie; no one will ever know that these are gluten-free! Protein rich teff flour is made from an ancient whole-grain that is known for its cocoa flavors.
6 ounces quality dark chocolate (64-70% cocoa), coarsely chopped
6 tablespoons organic butter
½ teaspoon fine sea salt
2/3 cup granulated sugar
¼ teaspoon vanilla extract
2 cold large eggs
½ cup teff flour
1 cup chopped walnuts
Preheat oven to 325°F with rack in lower third of oven; line an 8-inch square baking pan with parchment paper, allowing it to slightly hang over opposite edges.
Bring 1 inch water to a simmer in a medium saucepan.
Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water.
Cook stirring occasionally, until melted and smooth, about 5 minutes.
Remove bowl from heat. Add sugar, salt and vanilla extract and stir until combined.
Let cool until barely lukewarm, about 5 to 7 minutes.
Add eggs one at a time, whisking briskly after each.
Add teff and whisk briskly for 30 seconds to thicken the batter. Stir in nuts.
Scrape the batter into the prepared pan and spread evenly.
Bake until toothpick inserted in center emerges clean, about 25 to 30 minutes.
Let cool on a wire rack. Then lift the overhang edges of the parchment paper to remove brownies from pan.
Cut into 16 brownies.