Ann Pittman
March 15, 2016

Cooking Light

Super-Fudgy Teff Brownies These rich treats are such a game-changer that I will never go back to traditional brownies again. Why would I, when they deliver exactly what I’m looking for: dense texture, incredibly fudgy interior, amazing sugar crust on top. It’s that superfine teff flour that makes the magic happen; it becomes slightly gelatinous when cooked—which makes for a moist and fudgy brownie. These decadent sweets are 100% whole grain, no refined flour in sight. Did I mention that they’re gluten free, too?

Hands-on time: 10 minutes  Total time: 1 hour 40 minutes

Ingredients
3.5 ounces teff flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
1/3 teaspoon salt
4 ounces bittersweet chocolate, chopped
1/4 cup butter, cut into pieces
1/3 cup 1% low-fat milk
2 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray

1. Preheat oven to 350°F.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk.

3. Place chocolate and butter in a medium, microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring every 20 seconds. Stir in milk, oil, vanilla, and eggs. Add chocolate mixture to flour mixture; stir to combine.

4. Spoon batter into an 8-inch square light-colored metal baking pan coated with cooking spray. Bake at 350°F for 40 minutes or until mixture feels set, slightly springs back when touched in middle, and a wooden pick inserted near edges comes out with moist crumbs clinging. (A wooden pick in center will never test clean.) Cool in pan on a wire rack. Cut into 16 pieces using a damp knife.

SERVES 16 (serving size: 1 brownie) CALORIES 193; FAT 9g (sat 4g, mono 2.3g, poly 0.7g); PROTEIN 3g; CARB 30g; FIBER 2g; SUGARS 22g (est. added sugars 22g); CHOL 31mg; IRON 1mg; SODIUM 108mg; CALC 38mg