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
- 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
- Preheat oven to 170˚C fan. Line a square baking tin with baking paper.
- Gently melt butter and chocolate in a heat-proof bowl over a saucepan of water, stir then remove from the heat. Allow to cool.
- Whisk the eggs and sugar together until fluffy. Add in vanilla. Set to one side.
- Sift the dry ingredients, flour, baking powder, salt, and cocoa over the chocolate butter mixture and combine. Carefully fold in the bubbly egg mixture.
- 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.
- Allow to cool then place in the fridge for about an hour to rest and set before cutting into squares.