Gluten Free Fudgey Teff Brownies: simple brownie recipe that you will need a tall glass of cold milk to go with each piece. Well, you could have them with a cup of coffee and have them for breakfast too. I won’t judge.
My friend Meg from Sweet Twist of Blogging is about to welcome another adorable little girl to her family! What else should a group of bloggers who have grown a special kinship over the past year do, but host a virtual baby shower for Meg? I hemmed and hawed over what to make for our virtual party. I even thought that maybe I would make something savoury that could be an idea for Meg to make ahead and put in her freezer. Well, I 86’d that idea when my super fun nausea came back to keep me company even though I am into my fifth month of pregnancy. I was thinking of making some mini freezer friendly quiches but the house smelling like egg seemed like a terrible plan.
This is the perfect time for me to post a brownie recipe! It is beyond cruel of me to my husband to make fudgey brownies that aren’t gluten free and I bought some teff a while ago, hence, Teff Brownies. I’ve made a few things with teff so far and it isn’t a bad little flour. I still prefer to bake with regular flour but it is really nice to be able to add teff to my short list of gluten free flours I like working with. My true favourite gluten free flour is buckwheat flour. The flavour and texture are both really nice. It isn’t a one for one replacement with regular all purpose flour but it does work well in things like pancakes, waffles, and crepes.
It is unlikely that you will find teff at a regular grocery store; you will have to head to the health food store for this one.
Congratulations Meg!!
Check out the other recipes that are being ‘brought’ to our virtual baby shower:
Banana Bundt Cake with Pecan Caramel Sauce – The Tasty Gardener
Strawberry Sprinkle Ice Cream Sandwiches – Planet Byn
Yields 8
Gluten Free Fudgey Teff Brownies - grab a glass of milk and enjoy these rich treats.
40 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1/2 cup butter
- 1 1/2 cup semi-sweet chocolate chips
- 1 1/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp instant espresso powder
- 1 tsp vanilla
- 3 eggs, lightly beaten
- 1/2 cup teff flour
Instructions
- Line a 8"x8" pan with parchment paper and preheat the oven to 350 degrees F.
- Fit a heat proof bowl over a small pot half filled with water, creating a double boiler, and melt the butter and chocolate chips together in the bowl over a gentle simmer. You could also melt the butter and chocolate together in the microwave.
- Stir together the sugar, cocoa powder, salt, and espresso powder in a small bowl.
- When the butter and chocolate have melted, remove the bowl from on top of the pot and stir in the sugar mixture with a wooden spoon.
- When that is well mixed, stir in the lightly beaten eggs and vanilla.
- Mix the teff flour in well and pour the batter into the pan. Spread the batter in the pan with the wooden spoon.
- Bake at 350 degrees F for 40 minutes or until a cake tester comes out clean.
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