These brownies have everything you could want in a brownie: crispy crust and fudgy on the inside with one added bonus. Instead of being made with traditional flour they call for a healthier whole grain teff flour, which is available on Amazon or at Whole Foods. I use Bob's Red Mill brand which works superbly.
Makes 12 brownies
1/2 cup sunflower oil (or 1/2 cup + 2 Tbsp coconut oil)
1/4 cup + 2 tbsp cocoa powder (26 g)
1 cup organic cane sugar (210 g)
2 large eggs, at room temperature
2 tsp vanilla
3/4 cup teff flour
1/2 cup semisweet chocolate chips, optional
1/2 cup walnuts, chopped, optional
Preheat oven to 350 degrees. Grease an an 8 x 8 baking dish.
In a large bowls whisk together the oil, sugar and cocoa. If your ingredients (or the egg you’ll be adding are on the cold side, give the mixture a twenty second heat in the microwave until it is warm but not hot. You don’t want it to be so hot that it will cook the egg when you add it.)
Whisk in the egg and vanilla.
Add teff flour. Using a large spoon, stir vigorously for about 30 seconds. The dough may be thick and that is okay. Stir in walnuts and chocolate chips. Then pour or spoon the mixture into the baking dish. Leveling the top with the spoon.
Bake for about 25 minutes or until toothpick inserted comes out clean. Cool completely before slicing. This ensure the brownies will hold together.
Cook time: If the brownies end up slightly "under-baked", and they have trouble holding together they will “dry” out some overnight and will be just perfect the next day. If you plan to serve them 12-24 hours ahead, this is ideal. This way they will taste fresh and deliciously fudgy, and don’t worry, as long as they puffed up all the way they are technically cooked, they just need more time to dry to lose any excess moisture.