Bittersweet Brownies Recipe
- 10 tablespoons unsalted butter, cut into chunks
- 6 ounces dark chocolate (approximately 70-percent cocoa), coarsely chopped
- 1 cup sugar
- 3/4 cup teff flour
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, cold
- 1 cup walnut or pecan pieces (optional)
- Position rack in lower third of oven and preheat to 350 degrees Fahrenheit.
- Melt butter with chocolate in medium heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until melted and smooth.
- Remove bowl from water and cool mixture to lukewarm. Stir in sugar, teff flour, salt and vanilla. Add eggs and beat with mixer on high speed for 2 minutes. Batter will thicken and become lighter in color, like chocolate frosting. Stir in nuts.
- Scrape batter into pan and spread evenly. Bake 30 to 35 minutes, until toothpick inserted in center comes out fairly dry and clean. (Don’t worry; brownies will be moist even if toothpick is not.)
- Cool on rack. Transfer brownies to cutting board. Cut into 16 squares. For more chocolate recipes, see: Cheers to Healthful Chocolate! Excerpted from Gluten-Free Flavor Flours by Alice Medrich (Artisan Books, 2017).
These moist and deeply chocolate brownies have a light, rather elegant, melt-in-your-mouth texture. We use teff flour here, which has a nuance of cocoa that deepens the traditional brownie flavor. For something fancier, bake this batter in a 9-inch round pan and serve wedges topped with whipped cream and seasonal berries.