This recipe for beef heart is excellent. The meat is sliced, browned, and then cooked in an onion, celery, and beef broth sauce. Over steaming rice, this is fantastic.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 10 brownies |
Ingredients
- 1 ¼ cups chopped dark chocolate
- ½ cup butter
- 1 cup white sugar
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
- ½ cup teff flour
- 1 tablespoon teff flour
- 6 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- Combine chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
- Whisk 1 cup plus 1 tablespoon sugar and vanilla extract into melted chocolate mixture. Add eggs, one at a time, mixing well after each addition. Sift 1/2 cup plus 1 tablespoon teff flour and cocoa powder over mixture and mix well until all ingredients are incorporated into a smooth batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until a skewer inserted into centre of brownies comes out clean, about 40 minutes. Allow to cool for 10 minutes before slicing into squares.
- Teff flour is a light brown whole-grain flour milled from small grains. It tastes slightly sweet and is ideal for gluten-free baking.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 91 mg |
| Sugars | 23 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the recipe, but completely changed it to use up some leftovers in my panty. Instead of chocolate, I used 1/3 cup cocoa. Instead of butter I used canola oil, increasing it to 3/4 cup – I might cut back on that next time. I added 1/4 cup of mixed citrus peel, and 1/2 cup of coconut. I put almond extract in as well. I cut the sugar back to 1/2 cup, I used brown sugar instead of white because I prefer the flavor. It was plenty sweet enough even with only half the sugar. With all these changes, if you cut a 9×9 pan into 16 pieces, each piece is about 150 calories.
These were quite possibly the best GF brownies I’ve ever made, and my daughter is Celiac, so I’ve made a lot of brownies over the years, including many using teff flour. Thin crisp crust formed on the top, just like the picture. Crust broke a little as I cut them, but they still held together well. Very fudgy interior, but not gooey. I made just a few minor tweaks to the recipe: instead of 1 extra TBL of teff, I used 1 TBL tapioca flour (I’ve tested this with other teff brownies recipes so I knew it helped the texture solidify). I also used only 6 TBL butter instead of the full stick with no detrimental effect to the final product. Will test with a future batch if I can get away with even less.