Fudgy Gluten Free Teff Brownies

    (2)
    55 minutes

    Love fudgy brownies but can't have gluten? These decadent brownies are made with teff flour so they are gluten free. They are simple to make and simply delicious even if you're not following a gluten-free diet.


    2 people made this

    Ingredients
    Serves: 10 

    • 200g dark chocolate, chopped
    • 115g butter
    • 225g caster sugar
    • 1 teaspoon vanilla extract
    • 3 eggs, lightly beaten
    • 70g teff flour
    • 30g cocoa powder

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Lightly grease a 20cm square baking tin.
    2. Place the chocolate and butter into a glass or metal bowl and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Once completely melted, remove from heat. (You can also do this in the microwave.)
    3. Add sugar and vanilla extract then whisk well. Add eggs, one at a time, mixing well after each addition.
    4. Sift teff flour and cocoa powder over mixture and mix well until all ingredients are incorporated. Pour into prepared baking tin.
    5. Bake in preheated oven for 40 minutes, or until a skewer inserted into centre of brownies comes out clean. Let cool for a bit before slicing into squares.

    Teff Flour

    Teff flour is a light brown wholegrain flour milled from small grains. It tastes slightly sweet and is ideal for gluten free baking.

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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (1)

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    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.  -  13 Jun 2018  (Review from Allrecipes USA and Canada)