Gluten-free brownies

Paired with Sanders fudge and ice cream.

After taking a gluten-free baking class, and tasting Zingerman’s wonderful Townie Brownies, I decided to pull out a favorite recipe of mine. I made these brownies as gifts last Christmas, and they were a hit— wonderfully rich.

Teff flour is traditionally used in Ethiopian cooking. It has a nutty flavor, so it blends deliciously with chocolate.

This recipe is not my own— it is from the fantastic book, The Wheat Free Cook, which has a pile of other delectable sounding dessert recipes. If you like this one, check this cookbook out.

One note: this recipe does require a double boiler. If you don’t have one, you can float a glass baking dish in a pan full of water to melt the chocolate.

Ingredients

3/4 cup teff flour

1 1/2 sticks unsalted butter (12 tbsp)

5 ounces 60-70 percent dark chocolate, broken up (I used Ghirardelli’s)

1 oz unsweetened chocolate

3 eggs

1 cup sugar

1 tsp vanilla extract

1/4 tsp sea salt

1 cup walnuts or chocolate chunks (optional)

Melting chocolate without a double boiler.

1. Preheat the oven to 350 degrees.
2. Line a square baking dish with parchment paper. It’ll make the brownies much easier to remove from the pan. You may need to cut the edges of the paper to fit together.

   

   Cutting the parchment paper.

3. Chop up the butter, dark chocolate and baker’s chocolate, and add to a double boiler with simmering water (or glass dish.) Melt the chocolate. If you’re using a glass dish, be careful not to get water in the chocolate. When the chocolate and butter are thoroughly melted and mixed, take off the heat and let cool.
4. While the chocolate is cooling, whisk the eggs, sugar and vanilla together until well combined.
5. Stir in the chocolate and butter mixture, then the flour and salt. (Note: do not use a whisk to stir in the flour.)
6. If you’re using walnuts or extra chocolate chunks, add them now.
7. Carefully pour the batter into the baking dish, and smooth out the top. You can add some chopped walnuts or chocolate pieces for decoration.
8. Bake until the top is pale brown, and a fork comes out clean.
9. Let the brownies cool before taking them out of the pan or cutting them.

   

   Brownies, fresh out of the oven.

Remind yourself to borrow a double boiler next time.

 

• Servings: many
• Time: 1 hour 30 mins
• Difficulty: easy
• Print

Ingredients

3/4 cup teff flour

1 1/2 sticks unsalted butter (12 tbsp)

5 ounces 60-70 percent dark chocolate, broken up (I used Ghirardelli’s)

1 oz unsweetened chocolate

3 eggs

1 cup sugar

1 tsp vanilla extract

1/4 tsp sea salt

1 cup walnuts (optional)

1. Preheat the oven to 350 degrees.
2. Line a square baking dish with parchment paper. It’ll make the brownies much easier to remove from the pan. You may need to cut the edges of the paper to fit together.
3. Chop up the butter, dark chocolate and baker’s chocolate, and add to a double boiler with simmering water (or glass dish.) Melt the chocolate. If you’re using a glass dish, be careful not to get water in the chocolate. When the chocolate and butter are thoroughly melted and mixed, take off the heat and let cool.
4. While the chocolate is cooling, whisk the eggs, sugar and vanilla together until well combined.
5. Stir in the chocolate and butter mixture, then the flour and salt. (Note: do not use a whisk to stir in the flour.)
6. If you’re using walnuts or extra chocolate chunks, add them now.
7. Carefully pour the batter into the baking dish, and smooth out the top. You can add some chopped walnuts or chocolate pieces for decoration.
8. Bake until the top is pale brown, and a fork comes out clean.
9. Let the brownies cool before taking them out of the pan or cutting them.