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Teff Fudgy Brownies (Gluten-free)

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Ingredients

Adjust Servings:
160 g Teff flour
90 g Cocoa powder
1/4 tsp Salt
200 g Coconut oil
200 g Coconut flower sugar
1 package Vanilla sugar
200 g Chocolate black 70%
3 pcs Egg(s)

Teff Fudgy Brownies (Gluten-free)

  • 30 min
  • Serves 6
  • Easy

Ingredients

Directions

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Today my friend and I discussed gluten-free brownies. I think it’s a sign that it’s time I published this recipe. It was waiting in the wings for quite a while as I had everything prepared for it. So, lo and behold, perfect brownies made from teff flour which means they’re gluten-free.

If you remember, I told you about the kinds and history of brownies in the Nut Brownies recipe. Today’s recipe is dedicated to fudgy brownies, with fudge inside. 

This kind of brownies is perfect to make with non-wheat flour as it doesn’t require gluten at all – the batter doesn’t have to rise or keep its form. 

I recommend making brownies with teff flour which is made from teff, a blood relative of millet. It has a very pleasant flavor and is perfect to use with chocolate. If you haven’t tried it yet, no worries, you can find it online or in health food stores. It can be used for making gluten-free bread, crepes, and other desserts. Teff brownies are way better than traditional ones!

P.s. If you read about teff flour a bit, you’ll go look for it right immediately 🙂 It’s one of the most healthy flours on Earth. 

So, I suggest you try these incredible teff brownies. No adaptations or compromise, this dessert is fantastic the way it is! 

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Steps

1
Done

Preheat the oven to 175 degrees. Line a 20x20 cm square cake pan with parchment paper.

2
Done

Chop the chocolate or use chocolate drops.

3
Done

In a bowl, combine together flour, cocoa powder, and salt.
Melt the coconut butter in a saucepan, remove it from heat, and add coconut sugar. Stir and set aside to cool down.

4
Done

Whisk the eggs. Add butter and sugar and stir until smooth.

5
Done

Add the dry ingredients into the wet, stir to combine.

6
Done

Add 150 g of chopped chocolate. Combine.

7
Done

Spread into the prepared pan. Sprinkle with the remaining chocolate. Bake for 20 min.
The edges should get brown and rise a bit. Brownies should be dry on top and a bit wet on the inside. They will keep cooking while cooling down resulting in this fudge effect. This is why they’re called fudgy.
Take the brownies out. Don’t overcook them!
Leave to cool completely.

8
Done

When they are completely cool, release and cut in squares.
Keep in a tightly closed container for 3-4 weeks.

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Multigrain Bread (Gluten-free)
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No-Bake (Raw) Vegan Blueberry Cheesecake
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Multigrain Bread (Gluten-free)
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No-Bake (Raw) Vegan Blueberry Cheesecake

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