Gluten Free Teff Brownies
The first time I made these brownies, I was not in the mood to bake. The trial and error of testing teff recipes can feel more like an obligation than fun. But as soon as the heavenly, chocolatey aroma filled the house I forgot all my complaints and remembered how lucky I am to have this job. There’s just something about these brownies that make you want to slow down and share the pan with an old friend. Which is exactly what I did. Even though it was way past my bedtime, we devoured too many while contemplating various toppings and add ins to make them even better.
What really sets these brownies apart, is the quality of ingredients. Raw cacao powder may be a pain to get, but is so worth it here. Since I’m baking so much I ended up ordering a 3 pound bag of the stuff from Amazon! Not only does raw cacao have a laundry list of health benefits, it brings a much richer chocolate taste to everything. After using raw cacao for a couple weeks, you may find yourself involuntarily cringing when you see the refined cocoa powder at the grocery store.
To make these brown beauties*, you’ll need:
1 cup butter (2 sticks)
2 cups white sugar
2 teaspoons vanilla
⅔ cup raw cacao powder
1 Tablespoon sweet rice flour
3 Tablespoon ground golden flaxseed
3 Tablespoon brown rice flour
½ cup plus 1 Tablespoon Tenera Grains brown teff flour
½ teaspoon salt
1 teaspoons baking powder
- Preheat oven to 350°. If you want taller brownies, grease 9×9 inch pan. But if you have lots of people to feed or prefer the standard size brownies, grease a 9×13 inch pan.
- In a medium to large saucepan, melt your butter over low heat. In a bowl, combine eggs, sugar and vanilla. In a separate bowl, combine all dry ingredients.
- Once the butter is melted, remove from heat and slowly add the egg mixture to the butter stirring constantly to avoid sugary scrambled eggs!
- Add in your dry ingredients and thoroughly combine – you might want a whisk here if your cacao is clumpy!
- Pour into your prepared pan and pop in the oven for 30-40 minutes or until the knife just barely comes out clean. Of course it depends on your oven and how ooey gooey you like your brownies. No need to wait for this to one to cool!
*This recipe was adapted from this recipe!