Fudgey Teff Brownies

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

Fudgey Teff Brownies

Christina Austin

Gluten Free Fudgey Teff Brownies - grab a glass of milk and enjoy these rich treats.

Print Recipe Pin Recipe

Cook Time 40 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Gluten Free

Servings 8

Ingredients

  

• 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.