These bittersweet chocolate brownies are reminiscent of German chocolate cake, with its pecans and coconut. Kind of a cross between fudgy and cakey, these brownies are gluten-free and dairy-free, made with teff flour (see note below) and coconut oil. To make the brownies look like the photo, drizzle cooled brownies with extra melted chocolate and sprinkle with extra nuts and coconut.
8ouncesdark bittersweet chocolate72% - 85%
1/4cup + 2 tablespoonsmelted coconut oil
3/4cupnatural light brown sugar or Sucunat 4 1/4 ounces
3/4cupchopped raw pecans4 ounces
1/3cupfine unsweetened shredded coconut1 ounce
Grease a square light metal baking pan (8x8-inch) with ½ teaspoon of extra coconut oil. Line the pan with parchment paper, draping it over two opposite sides of the pan. The parchment overlap makes it easy to remove the brownies after baking. Pre-heat the oven to 325°F.
Chop the chocolate into medium chunks with a serrated bread knife or heavy chef’s knife. Place the chocolate in a clean, dry, glass bowl and microwave on 70% power for 1 minute. Stir with a flexible spatula or spoon, then continue melting chocolate in 15 second intervals, stirring between times, until chocolate is melted, smooth and glossy. Cool chocolate for 5 minutes, then stir in the vanilla and the coconut oil with a spoon or flexible spatula until smooth.
Place the brown sugar and eggs in a large bowl and beat with a hand mixer on medium speed, about 3 minutes. Whisk together the teff flour, arrowroot starch, baking powder, and salt in a medium bowl. Pour the dry ingredients into the liquid ingredients and beat on low speed for 3 more minutes. Stir in the chopped pecans and shredded coconut with a flexible spatula. The batter will be thick and stiff.
Scrape the batter into the prepared baking pan and distribute evenly. Bake for 20-25 minutes, until the brownie surface is a little firm to the touch, but not hard. Cool brownies in the pan for 10 minutes. Grasp the parchment paper edges and lift the brownies out, transferring them to a wire cooling rack. Slice into 9 pieces when cool.
What is Teff Flour?One of the tiniest seeds in the world, teff is an ancient, gluten-free grain native to Ethiopia. Teff has a mild nutty flavor that works well in recipes calling for chocolate. It’s high in plant-based protein, calcium and high in resistant starch, a healthy and unique form of fiber. For another way to use teff flour, try the teff on page xx. Purchase teff flour at health-oriented markets and online. Store in the refrigerator once opened, for extended freshness.
Recipe from Chef Sally Cameron of AFoodCentricLife.com