Bittersweet Brownies Recipe

  • 35 min


  • 16 servings



  • 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.

Published on Dec 4, 2017

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