Delicious Teff Chocolate Brownies: gluten-free

This recipe has the perfect brownie texture and is made with naturally gluten-free teff flour. I was inspired by a recipe I saw on an online shop that sells teff messob.se. I changed their original recipe by lowering the sugar, adding a little vanilla and cooking it slightly less and the results were amazing.  

This delicious chocolate brownie recipe is rich, moist and gooey my favourite way of eating a brownie, and perfect for gluten-free guests.

Teff flour is from the Ethiopian grass called Love Grass. Teff is a great source of fibre and perfect to add to your daily diet. I love including teff in my weekly diet and it keeps my tummy happy.

Takes= 25 minutes
Bakes = 20 mins
Makes = 20 small squares

Ingredients

• Dark chocolate, 55% – 150g (1 cup)
• Unsalted butter – 150g
• Vanilla extract – 1/2 tsp
• Large eggs – 3
• White sugar – 200g (1 cup)
• Teff flour, sifted – 100g
• Cocoa powder, sifted – 20g (3.5 tb)
• Baking powder, sifted  – 1 ts
• Salt – 1/8 ts
  

Method

1. Preheat oven to 170˚C fan. Line a square baking tin with baking paper.
2. Gently melt butter and chocolate in a heat-proof bowl over a saucepan of water, stir then remove from the heat. Allow to cool.
3. Whisk the eggs and sugar together until fluffy. Add in vanilla. Set to one side.
4. Sift the dry ingredients, flour, baking powder, salt, and cocoa over the chocolate butter mixture and combine. Carefully fold in the bubbly egg mixture.
5. Pour into the prepared tin and bake in the centre of the oven for roughly 17-20 minutes. The brownie should have risen slightly, and the surface should be dry but the interior still be gooey and shiny on top. It is better to undercook than overcook.
6. Allow to cool then place in the fridge for about an hour to rest and set before cutting into squares.