No one seems to agree on the ideal brownie. Should it be fudgy, like ganache? Or dry and flaky, like cake? This version might not be your brownie ideal, but it works for us. The brownies have a crackling crust on top and crisp edges that disappear into a fudgy center. Oh goodness, yum. The secret weapon here is teff flour. Teff has a faint taste of chocolate and hazelnuts, so if you add both to the brownie, the entire flavor jumps out in joy. Because teff is the finest flour in the world, these brownies have not one hint of graininess to them. Technically, because teff is a whole-grain flour, these are whole-grain brownies, which makes them a tiny bit healthier than the boxed-mix brownies. We won’t tell anyone if you won’t.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 35 min |
| Cook: | 25 min |
| Yield: | About 2 dozen brownies |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 35 min |
| Cook: | 25 min |
| Yield: | About 2 dozen brownies |
Ingredients
- 1 stick (4 ounces) unsalted butter, plus more for greasing the parchment
- 2 ounces unsweetened chocolate
- 1 cup sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon vanilla extract
- 100 grams teff flour
- 2 handfuls chopped hazelnuts
- 2 handfuls semisweet chocolate chips
Instructions
- Prepare to bake. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges. Grease the paper. Melt the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 seconds more. Stir well.
- Make the batter. Let the butter-chocolate mixture sit until it is cool to the touch. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring between each addition. Stir in the vanilla. Add the teff flour and stir the batter thoroughly with a rubber spatula for at least 1 minute. Toss in the hazelnuts and chocolate chips and stir until just combined.
- Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes. Cool the brownies in the pan for at least 15 minutes. Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack. Remove the parchment and dig in.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 120 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 28 mg |
| Sodium | 9 mg |
| Serving Size | 1 of 24 servings |
| Calories | 120 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 28 mg |
| Sodium | 9 mg |
Reviews
Best gf brownies ever, these are the only gf brownies I make, Ive been making them for probably 10 years. Honestly, even my family members who aren’t gluten free love them as well.
This is truly the best brownie. I’ve served this to friends that ask multiple times if it really is gluten free. I’m celiac so they know that is all I prepare. They have also declared these te best brownies they have ever eaten. So easy to throw together as well.