- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 brownies
- 1 cup (158 grams) teff flour or 1 cup (125 grams) buckwheat flour or 1 cup (125 grams) whole wheat flour for a non-GF version
- 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy (you could also use Hershey’s Special Dark cocoa powder)
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) unsalted butter or coconut oil, melted and cooled slightly (use coconut oil for a dairy-free version)
- 1 1/2 cups (300 grams) granulated sugar, raw sugar, or coconut sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 3/4 cup (128 grams) semi-sweet chocolate chips (use dairy-free chocolate chips for a dairy-free version) + an additional 1/4 cup (43 grams) to sprinkle on top, if desired (I used mini chocolate chips on top)
- 1 teaspoon Himalayan pink crystal salt
- Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top.
- A few twists (1-2) of your Himalayan salt grinder to top of the batter. A light sprinkle of delicious salt on chocolate is a complementary flavour and helps the richness really pop!
- If using teff flour, bake for 20-22 minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.
NOTE: Buckwheat flour is naturally gluten-free but not all buckwheat flour is processed in a gluten-free facility. If you need these brownies to be gluten-free, make sure to use certified gluten-free buckwheat flour!
Original Source: Texanerin. https://www.texanerin.com/the-best-gluten-free-brownies/