Gluten Free Dark Mocha Brownies

As you might know by now, I’ve been on the search for that gluten-free flour (I’m not talking about a blend) that could easily substitute wheat flour at a 1:1 ratio. I happened to stumble across teff flour. The more I read about it, the more hopeful I became. I even saw a few baking recipes that people were using just teff, no other flours. Could this really be the one??? I started getting really excited.

Well, I fell a little too hard for teff flour, a little too soon. But see, I’m naturally an eternal optimist. If someone tells me something doesn’t exist or can’t be done, I’m always right there trying to prove him or her wrong, sometimes to a fault. And yes this could be one of those times.

I probably need to accept that with all gluten-free flours, you’re not going to get much leavening when baking without a little help from a binding agent to take the place of gluten, such as xanthan gum or guar gum (my inner voice is screaming, don’t give up! I know, I’ve got problems.) Don’t get me wrong, teff is great for certain things like quick breads or brownies, pretty much any recipe that doesn’t need a binding agent for leavening. Besides that, it’s light and extremely nutrient rich. It’s very high in protein and calcium and a great source of iron. Those are just some of its benefits. I could go on and on, but I’m ready to take this teff to my super rich and decadent gluten-free dark mocha brownies recipe!

Yeah, that pretty much nullified the health benefits. Do you see me caring?

GLUTEN FREE DARK MOCHA BROWNIES
Servings – 8

INGREDIENTS:

1 cup Bob’s Red Mill teff flour
½ tsp. salt
6 tbsp. unsalted grass-fed butter
3.5 oz. gluten-free dark chocolate (I used the Pascha organic dark chocolate at 55%)
1 cup sugar
2 tbsp. coffee (I used Counter Culture organic coffee. You can read about this North Carolina company here. I love the that they not only make a great coffee, but they give back to local NC communities as well as communities around the world.)

darkmochabrownies_coffee_beans_1

2 whole eggs
Egg white from one egg
1 tsp. vanilla extract

Preheat the oven to 350ºF. Line the bottom of an 8×8″ inch baking pan with parchment paper. Lightly grease the exposed sides and set aside.

darkmochabrownies_parchment_pan

Make a cup or two of coffee and leave it to cool to room temperature.

darkmochabrownies_brewed_coffee

Or if you have some leftover from this morning that is already cooled, you can skip this step.

Put about 1-2 inches of water in the bottom of a double boiler and place it over medium heat.

I recently bought this space-saving double boiler. I had a double boiler that was handed down from mom. It was a set, a double boiler pan inside another pan, but since starting this blog I’m running out of cabinet space quickly! If you bake a lot and have a small kitchen, or a large kitchen with not much cabinet space, this is a great investment. It can be used on many different sized pans.

Place the butter and chocolate together in the double boiler and melt together.

darkmochabrownies_melting_chocolate_butter

Once melted, remove it from the heat and allow it to cool to room temperature.

darkmochabrownies_melted_chocolate_butter_cooling

Sift the teff flour into a separate bowl and set aside.

darkmochabrownies_teff_sifting

Now for the eggs…I have to brag on the eggs that my hens provided me for this recipe.

darkmochabrownies_eggs_5

I mean, look at them. Look at the color of that yolk!

darkmochabrownies_eggs_2

That’s a healthy egg coming from some happy hens. I dare you to try to find a store bought egg that looks better than that.

In a mixing bowl, whip the eggs and sugar together.

darkmochabrownies_mixing_eggs_sugar_1

This should create some bubbles…these bubbles will give your brownies some air. So this is important, so don’t skip it!

darkmochabrownies_eggs_beaten

Add the melted chocolate and butter mixture, and mix.

darkmochabrownies_add_chocolate_2

Add the coffee and mix.

darkmochabrownies_add_coffee

Add the vanilla and mix.

darkmochabrownies_add_vanilla_2

Now fold in the teff flour very lightly. Do not over mix.

darkmochabrownies_flour_mix_collage

Pour the batter into the baking pan and spread evenly.

darkmochabrownies_ready_baking

Bake for 30 to 35 minutes. Insert toothpick to check for doneness. If they are done it should come out clean.

Remove pan from oven. Lift them out by the parchment paper. Aren’t you glad you put that parchment in there? Now let brownies cool for about 10 minutes.

darkmochabrownies_cooling_3

Look at that perfectly flaky crust. What would a brownie be without it?

Once cooled completely, cut into 2″ squares.

I found that using a pizza cutter is the way to go when cutting brownies. It slices through that gooey goodness with ease, and without tearing or smushing the edges.

darkmochabrownies_cutting_pizzacutter_3

Don’t spare any time. Pop one in your mouth immediately. Hurry, before the kids realize they’re done!

Gluten Free Dark Mocha Brownies

20 minutes

30 minutes

Total Time: 50 minutes

Serving Size: 8

Gluten Free Dark Mocha Brownies

Ingredients

1 cup teff flour
½ tsp. salt
6 tbsp. unsalted grass-fed butter
3.5 oz. gluten-free dark chocolate
1 cup sugar
2 tbsp. coffee
2 whole eggs
Egg white from one egg
1 tsp. vanilla extract

Instructions

Preheat the oven to 350ºF.
Line the bottom of an 8x8" inch baking pan with parchment paper. Lightly grease the exposed sides and set aside.
Make a cup or two of coffee and leave it to cool to room temperature. Or if you have some leftover from this morning that is already cooled, you can skip this step.
Put about 1-2 inches of water in the bottom of a double boiler and place it over medium heat.
Place the butter and chocolate together in the double boiler and melt together.
Once melted, remove it from the heat and allow it to cool to room temperature.
Sift the teff flour into a separate bowl and set aside.
In a mixing bowl, whip the eggs and sugar together.
This should create some bubbles...these bubbles will give your brownies some air. So this is important, so don't skip it!
Add the melted chocolate and butter mixture, and mix.
Add the coffee and mix.
Add the vanilla and mix.
Now fold in the teff flour very lightly. Do not over mix.
Pour the batter into the baking pan and spread evenly.
Bake for 30 to 35 minutes.
Insert toothpick to check for doneness. If they are done it should come out clean.
Remove pan from oven. Lift them out by the parchment paper. Now let brownies cool for about 10 minutes.
Once cooled completely, cut into 2" squares.
http://www.instinctiveeats.com/gluten-free-dark-mocha-brownies/

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