Whole-grain teff flour (made from a tiny ancient grain) has a nuance of cocoa flavor to start with, making it a natural choice for brownies. These gluten-free brownies are moist and satisfying, intensely chocolaty and have a tender texture. Source: EatingWell Magazine, November/December 2018

Alice Medrich
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the lower third of the oven and preheat to 325 degrees F. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray, allowing it to slightly overhang opposite edges.

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  • Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove bowl from heat. Add sugar and salt and stir until combined. Let cool until barely lukewarm, 5 to 7 minutes.

  • Add eggs one at a time, whisking briskly after each. Add flour and whisk briskly for 30 seconds to thicken the batter. Stir in nuts. Scrape the batter into the prepared pan and spread evenly.

  • Bake until a toothpick inserted in the center emerges clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 1 1/2 hours. Lift the overhanging ends of paper or foil to remove from the pan. Cut into 16 brownies.

Tips

To make ahead: Store airtight for up to 2 days.

Equipment: Parchment paper or foil

Nutrition Facts

210 calories; 14.4 g total fat; 5.9 g saturated fat; 35 mg cholesterol; 85 mg sodium. 118 mg potassium; 18 g carbohydrates; 2.3 g fiber; 11 g sugar; 3.4 g protein; 172 IU vitamin a iu; 10 mcg folate; 27 mg calcium; 2 mg iron; 37 mg magnesium; 11 g added sugar;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
12/03/2018
I love how easy this recipe is and it turned out perfectly! This is my new go-to brownie recipe. They're so unbelievably fudgy and no one even noticed they were gluten free! Read More