As I was going back and looking through my recipe box last week, I realized this is the first time I’ve EVER shared a brownie recipe on this blog! Not one single fudgey, chocolatey, gooey brownie! Well, that certainly needed to change.
I think we can all agree— brownies are the BEST! They’re so easy to make, just mix the batter together in one bowl, pour it in a big baking dish, bake, and eat! No rolling, no chilling, no rising, no cookie-cutting required. Now that’s a dessert I can get behind.
But I’ll apologize in advance, I didn’t make your typical brownie today (figures).
I made Teff Flour Brownies!!!!
Cue awkward silence.
Teff flour??? I know what you’re thinking. What the heck is teff flour?
I’ll admit, I thought the same thing when I first stumbled upon it on Bob’s Red Mill’s website a few months ago. Let me explain it in the simplest way possible: Have you ever been to an Ethiopian restaurant before? Have they served your that roll of spongey bread (called injera) that you use essentially as your utensil, scooping and dipping it into all the spreads and dishes? That, my friends, is what teff flour is typically used for.
Let’s talk details: Teff flour a whole grain, gluten-free flour packed with iron and fiber and is a great sugar stabilizer! It’s typically found in breads, like injera, but can be used for loads of foods like baked goods, pancakes, cereal, and snack bars. Which is how we’re using it today!
PS: This month, I’ve been featuring lots of gluten free substitutions and alternatives as a part of my “gluten balance” month (check out my first post here for more details about this month of gluten-free goodies).
So I took your typical brownie recipe andddddd I essentially threw it in the trash because this recipe is NOTHING like any kind of brownie I’ve made before. We’ve replaced your traditional white flour with, you guessed it, teff flour. We’ve replaced the loads of butter with my favorite coconut oil and I cut the sugar A LOT and replaced it with coconut sugar. Oh and I added LOTS of dark chocolate chips, but what else is new.
I’ll admit, I was really nervous the first time I tested this recipe, but I was blown away with the result! These brownies turned out to be a beautiful mix of cakey and fudgey, with the perfect pop of sweetness from the coconut sugar and dark chocolate chips. I knew I had to take these babies a step further, so I frosted them with a uber thick layer of dairy-free Peanut Butter Mousse (made from coconut cream). I LOVE this peanut butter mousse because it almost tastes like you topped your brownie with peanut butter ice cream!
Now, there’s a few things to note about this mousse— since it’s made out of coconut cream, you need to keep it chilled. The first time I tried this recipe, I tried to frost my brownies before they were COMPLETELY cooled and that was an epic fail (I’m the most impatient baker EVER). Picture drippy peanut butter mousse mess all over my kitchen. Definitely delicious, but not so pretty.
The second time I tested these, I cooled my brownies completely and actually stuck them in the fridge to chill before frosting them. Perfection! After you frost the brownies, you must eat them immediately (I know, thats going to be really tough for you) or stick them in the fridge (or freezer), or you’ll end up with that same pool of peanut butter mousse that I did 🙁 So they require a little extra love, but it’s SO SO worth it!
Whew! That’s it! Now go bake some decadent unconventional brownies and load up on this utterly delicious mousse. Oh, and PS, make sure you stop by on Wednesday for a special surprise coming your way 🙂
A big thank you to Bob’s Red Mill for supplying me with their gluten-free flours for this month of wheat-free recipes!