📝 About This Recipe
Harnessing the ancient Ethiopian super-grain, these brownies offer a sophisticated depth of flavor that modern wheat simply cannot match. Teff flour provides a naturally gluten-free base with subtle notes of hazelnut and molasses, creating a fudgy, dense texture that melts on the tongue. This recipe elevates the humble brownie into a gourmet experience, balancing intense dark chocolate with the earthy complexity of one of the world's oldest grains.
🥗 Ingredients
The Chocolate Base
- 200 grams Dark Chocolate (at least 70% cocoa, chopped)
- 3/4 cup Unsalted Butter (cubed)
- 1 teaspoon Instant Espresso Powder (to enhance chocolate flavor)
The Dry Ingredients
- 3/4 cup Ivory or Brown Teff Flour (sifted)
- 1/4 cup Dutch-process Cocoa Powder (high quality)
- 1/2 teaspoon Sea Salt (fine grain)
The Wet Ingredients
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (packed)
- 3 Large Eggs (at room temperature)
- 2 teaspoons Vanilla Bean Paste (or pure vanilla extract)
The Finish
- 1/2 cup Semi-sweet Chocolate Chips (for extra texture)
- 1 pinch Flaky Sea Salt (Maldon or similar for topping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal later.
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2
In a heat-proof bowl set over a pot of simmering water (a double boiler), combine the chopped dark chocolate and cubed butter. Stir occasionally until completely smooth and glossy.
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3
Remove the chocolate mixture from the heat and whisk in the espresso powder. Let it cool slightly for 5 minutes so it doesn't scramble the eggs.
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4
In a separate large bowl, whisk together the granulated sugar, brown sugar, and room-temperature eggs. Beat vigorously by hand for 2-3 minutes until the mixture is pale, thick, and slightly frothy.
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5
Gently stream the melted chocolate mixture into the egg and sugar mixture, whisking constantly until fully incorporated and the batter looks like liquid velvet.
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6
Stir in the vanilla bean paste until fragrant and well distributed.
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7
Sift the teff flour, cocoa powder, and fine sea salt directly over the wet ingredients. Using a rubber spatula, fold the dry ingredients in gently until just a few streaks of flour remain.
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8
Add the chocolate chips and perform a final few folds. Do not overmix, as this can lead to a cakey rather than fudgy texture.
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9
Pour the batter into the prepared baking pan, smoothing the top with your spatula to ensure even thickness.
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10
Bake for 25-30 minutes. The edges should be set and slightly pulling away from the pan, but the center should still have a slight wobble when shaken.
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11
Remove from the oven and immediately sprinkle with the flaky sea salt while the surface is still warm and tacky.
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12
Allow the brownies to cool completely in the pan for at least 1 hour. For the cleanest cuts, refrigerate for an additional hour before lifting out by the parchment paper and slicing into 16 squares.
💡 Chef's Tips
Use ivory teff flour for a milder taste or brown teff flour for a more robust, earthy flavor profile. Don't skip beating the eggs and sugar; this creates that sought-after 'crackle' top on the brownie. Teff flour is highly absorbent, so measure it using the spoon-and-level method to avoid dry brownies. If you don't have espresso powder, a tablespoon of very strong brewed coffee can be substituted in the wet ingredients. Ensure your eggs are at room temperature to prevent the melted chocolate from seizing during mixing.
🍽️ Serving Suggestions
Serve warm with a scoop of salted caramel gelato for a decadent contrast. Pair with a glass of bold Ethiopian coffee to highlight the grain's cultural heritage. Top with a dollop of crème fraîche and fresh raspberries to cut through the richness. Enjoy alongside a glass of tawny port or a smoky stout beer. Dust lightly with extra cocoa powder just before serving for a professional aesthetic.