Alice Medrich’s gluten-free Teff Brownies taste just as good as the real thing.
I’m not gluten-free, but my friends are, and I thought I’d share this gluten-free brownie recipe. It’s really impressive. My cousin Kristine Kidd recently made these Teff Brownies from Alice Medrich’s Flavor Flours Cookbook.
If you haven’t heard of teff before, it is one of the smallest grains in the world. It’s actually poppy sized and has been an Ethiopian staple forever. It is rich in nutrients like iron and calcium. It’s also high in protein. Teff has got a nutty flavor and is usually eaten like porridge. Or you may be familiar with it in Enjera bread, if you have ever eaten Ethiopian food. God, I just love saying the word “Teff.” I dare you to say it 10x in a row and not smile.
These brownies are absolutely perfect . They have a crisp top, chewy center, and are super rich in flavor. (Pssst – the author also makes a really good flour-filled brownie too, that I add potato chips to.) These brownies will keep in an airtight container for 2 to 3 days. I freeze and enjoy them whenever I want. If you have a friend who is gluten-free or Celiac, this is the perfect gift to give them.
- 10 tablespoons unsalted butter, cut into chunks
- 6 ounces 70% chocolate, coarsely chopped
- 1 cup sugar
- ¾ cup teff flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 3 large eggs, cold
- Preheat the oven to 350 degrees.
- Melt the butter and chocolate over a water bath until the mixture is melted, stirring frequently.
- When the mixture cools, stir in the sugar, teff flour, salt, and vanilla. Add eggs and beat on high speed with a handheld mixer until the batter gets thick, about 2 minutes.
- Spread the batter into an 8 inch greased and foiled pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a rack, cut, and enjoy.