Super-Fudgy Teff Brownies

March 15, 2016 | By | Comments (9)


Super-Fudgy Teff Brownies
These rich treats are such a game-changer that I will never go back to traditional brownies again. Why would I, when they deliver exactly what I’m looking for: dense texture, incredibly fudgy interior, amazing sugar crust on top. It’s that superfine teff flour that makes the magic happen; it becomes slightly gelatinous when cooked—which makes for a moist and fudgy brownie. These decadent sweets are 100% whole grain, no refined flour in sight. Did I mention that they’re gluten free, too?

Hands-on time: 10 minutes  Total time: 1 hour 40 minutes

3.5 ounces teff flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
1/3 teaspoon salt
4 ounces bittersweet chocolate, chopped
1/4 cup butter, cut into pieces
1/3 cup 1% low-fat milk
2 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray

1. Preheat oven to 350°F.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk.

3. Place chocolate and butter in a medium, microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring every 20 seconds. Stir in milk, oil, vanilla, and eggs. Add chocolate mixture to flour mixture; stir to combine.

4. Spoon batter into an 8-inch square light-colored metal baking pan coated with cooking spray. Bake at 350°F for 40 minutes or until mixture feels set, slightly springs back when touched in middle, and a wooden pick inserted near edges comes out with moist crumbs clinging. (A wooden pick in center will never test clean.) Cool in pan on a wire rack. Cut into 16 pieces using a damp knife.

SERVES 16 (serving size: 1 brownie)
CALORIES 193; FAT 9g (sat 4g, mono 2.3g, poly 0.7g); PROTEIN 3g; CARB 30g; FIBER 2g; SUGARS 22g (est. added sugars 22g); CHOL 31mg; IRON 1mg; SODIUM 108mg; CALC 38mg

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  1. Natalie Chieffe

    This is from for the person who wanted to know about teff flour:

    Teff is a fine grain—about the size of a poppy seed—that comes in a variety of colors, from white and red to dark brown. Teff grows predominantly in Ethiopia and Eritrea, and thrives even in difficult climates. As such, it comprises the staple grain of their cuisines. The grain has a very mild, nutty flavor, and it packs a serious nutritional punch. Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food. It can also be ground into flour to make an excellent gluten-free flour alternative, and can be used to make pie crusts, cookies, breads, and an assortment of other baked goods. Teff can also be eaten whole and steamed, boiled, or baked as a side dish or a main course.

    August 31, 2016 at 6:27 pm
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  3. Jane Sleep

    * TEFF

    March 24, 2016 at 9:20 pm
  4. Jane Sleep

    Can anyone tell me what Teffont flour is??

    March 24, 2016 at 9:18 pm
    • Bonnie

      From Bob’s Redmill : A nutritional powerhouse. This highly nutritious whole grain flour is made from the smallest grain in the world. Compared to other grains, it has a much larger percentage of bran and germ so it’s a very good source of dietary fiber, protein and iron. Teff flour has long been a nourishing staple of highland Ethiopians. Gluten free.

      August 31, 2016 at 6:24 pm
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