Fudgy Teff Brownies

If you've browsed through my other recipes, you may have come across this post where I branched out from my usual one-to-one gluten free flour. The tart I made was a rousing success, so I decided to search for other ways to use my teff flour...

And that's when I discovered this gem! I am a lover of all things chocolate, and let me tell you, this recipe does not disappoint. The batter is super quick and easy to stir together, and after 20 minutes in the oven, these brownies are done!

I know you may be ready to dig in as soon as the delicious aroma starts emanating from your oven, but you need to be patient! Let the brownies cool for a few hours so they set up a bit (that will make them easier to cut) because they are super moist. I made them mid-morning and served them to my children for an after-school treat. We all agreed they were heavenly! The fudgy, gooey texture just melts in your mouth. I think I discovered my new stand-by brownie recipe!

Fudgy Teff Brownies
Yield: 8x8 pan

Ingredients
1 cup teff flour
3/4 cup cocoa powder
1/4 tsp salt
*3/4 cup plus 2 Tbsp unsalted butter, melted and slightly cooled
1 1/2 cups granulated sugar
1 Tbsp vanilla
3 eggs, room temperature
*3/4 cup semisweet chocolate chips

Update 12/22/18:
*To make dairy free, substitute coconut oil for butter and use dairy free chocolate chips. Brownies turn out a bit drier and less fudgy, but in a good way (more like a traditional brownie). My husband actually prefers the dairy free version to the original formulation of the recipe!

Directions
1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray.
2. In large mixing bowl, stir together melted butter, sugar, and vanilla. Once combined, add eggs, one at a time, and stir just until combined. Add flour, cocoa, and salt. Stir just until no streaks of flour remain. Do not overmix! Fold in chocolate chips.
3. Pour batter into prepared pan. (If desired, sprinkle additional 1/2 cup chocolate chips on top of batter, as shown in photos above, and pat down gently with hand so chocolate chips stick in batter.)
4. Bake for 20-22 minutes, or until brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
5. Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.

Recipe adapted from TexanErin Baking.

Raspberry Chocolate Truffle Tart

If you've looked through my recipes, you know that I'm a big fan of Bob's Red Mill Gluten Free 1-to-1 Baking Flour because it makes gluten free baking a breeze! You can directly replace the all-purpose flour in any of your favorite recipes with this gluten free baking flour and that's it! No additional ingredients or extra effort necessary. For a busy mom of three like me, that has been a wonderful time saver in the kitchen!

But occasionally I want to try something new... so I did! I picked up a bag of teff flour to give it a try. Teff is a naturally gluten free, ancient grain that is high in fiber, iron, protein, and calcium. Sounded like a winner to me! So when I saw this recipe on the back, I thought I should totally give it a shot. Anything with chocolate has to be good in my book! Apparently everyone at our Thanksgiving gathering thought so, too, because this is all that was left...

Silly me forgot to take a picture of the tart before I set it out on the counter to be served. But I think the near-empty platter speaks volumes as to how much my extended family enjoyed it! Here's a close up of a slice, with the sweet raspberry jam oozing out of the middle...

Raspberry Chocolate Truffle Tart
Yield: 10” tart

Ingredients
Crust:
 2 cups teff flour
 1/2 cup vegetable oil
 1/2 tsp salt
 1/4 cup honey
 2 Tbsp cold water

Filling:
 1 cup raspberry jam (seedless)
 1 cup full fat coconut milk
 1 tsp vanilla
 2 cups bittersweet chocolate

Directions
For crust:
 1. Preheat oven to 375°F.
 2. In large bowl, mix all ingredients together until fully blended. Dough should have crumby appearance. Press mixture into 10” tart tin and bake for 12-15 minutes.
 3. Let crust cool in tin. Cool completely before filling.

For filling:
 4. Spread bottom of cooled tart shell with even layer of jam.
 5. In medium saucepan, heat coconut milk and vanilla over medium heat until it starts to boil. Remove from heat and whisk in chocolate. Make sure chocolate is fully blended and no lumps remain.
 6. Pour still warm chocolate ganache filling over jam layer in tart shell.
 7. Refrigerate for at least 2 hours before serving.
 8. Tart will keep in refrigerator for up to 2 weeks.

Notes
* My tart tin is 11” and the recipe still turned out great!
* Teff pie crust can also be used in 9” pie dish for traditional fruit pies.

Recipe adapted from Pereg Teff Flour (back of package).

Update 2/7/19: I finally made this recipe again and remembered to take a photo of the finished product before slicing into it!