GLUTEN-FREE BROWNIES
No one seems to agree on the ideal brownie. Should it be fudgy, like ganache? Or dry and flaky, like cake? This version might not be your brownie ideal, but it works for us. The brownies have a crackling crust on top and crisp edges that disappear into a fudgy center. Oh goodness, yum. The secret weapon here is teff flour. Teff has a faint taste of chocolate and hazelnuts, so if you add both to the brownie, the entire flavor jumps out in joy. Because teff is the finest flour in the world, these brownies have not one hint of graininess to them. Technically, because teff is a whole-grain flour, these are whole-grain brownies, which makes them a tiny bit healthier than the boxed-mix brownies. We won't tell anyone if you won't.
Provided by Shauna Ahern
Categories dessert
Time 1h15m
Yield About 2 dozen brownies
Number Of Ingredients 8
Steps:
- Prepare to bake. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges. Grease the paper. Melt the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 seconds more. Stir well.
- Make the batter. Let the butter-chocolate mixture sit until it is cool to the touch. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring between each addition. Stir in the vanilla. Add the teff flour and stir the batter thoroughly with a rubber spatula for at least 1 minute. Toss in the hazelnuts and chocolate chips and stir until just combined.
- Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes. Cool the brownies in the pan for at least 15 minutes. Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack. Remove the parchment and dig in.
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Trina Vickers
[email protected]These brownies are the best gluten-free brownies I've ever had. I will definitely be making them again and again.
Shakeel Lashari
[email protected]I'm always looking for new gluten-free dessert recipes, and I'm so glad I found this one. These brownies are amazing!
Veronica Cooper
[email protected]I thought these brownies were just okay. They were a bit too dense for my taste.
sana jamali
[email protected]These brownies were good, but they weren't anything special. I've had better gluten-free brownies before.
Amen Ketema
[email protected]I followed the recipe exactly, but my brownies didn't turn out as fudgy as I expected. I'm not sure what I did wrong.
mama bhaigna vlog
[email protected]These brownies were a bit too dry for my taste. I think I might have overbaked them.
Tishaun Brady
[email protected]I was really impressed with these brownies. They were easy to make and turned out perfectly. I'll definitely be making them again.
Sanu Rai
[email protected]These brownies were a hit at my party! Everyone loved them, even the people who don't usually like gluten-free desserts.
MD Emran
[email protected]I'm not a huge fan of gluten-free desserts, but these brownies were surprisingly good. They were moist and flavorful, and I couldn't tell that they were gluten-free.
Anthony Akwotiga
[email protected]These brownies were absolutely delicious! They were fudgy and chocolatey, with a perfect crispy crust. I loved that they were gluten-free, so I could enjoy them without feeling guilty.