Teff Brown­ies

EatingWell - - SWEET POTATOES -

AC­TIVE: 20 min TO­TAL: 2 hrs 20 min

TO MAKE AHEAD: Store air­tight for up to 2 days.

EQUIP­MENT: Parch­ment pa­per or foil Whole-grain teff flour (made from a tiny an­cient grain) has a nu­ance of co­coa fla­vor to start with, mak­ing it a nat­u­ral choice for brown­ies. These gluten-free brown­ies are moist and sat­is­fy­ing, in­tensely choco­laty, and have a ten­der tex­ture.

6 ounces dark choco­late (70% ca­cao), coarsely chopped

6 ta­ble­spoons un­salted but­ter

2/3 cup gran­u­lated su­gar

1/2 tea­spoon salt

2 cold large eggs

1/2 cup teff flour

1 cup chopped wal­nuts

1. Po­si­tion a rack in the lower third of the oven and pre­heat to 325°F. Line the bot­tom and sides of an 8-inch-square bak­ing pan with parch­ment pa­per or foil coated with cooking spray, al­low­ing it to slightly over­hang op­po­site edges.

2. Bring 1 inch wa­ter to a bare sim­mer in a medium saucepan. Com­bine choco­late and but­ter in a metal bowl large enough to rest in the pan with­out touch­ing the wa­ter. Cook, stir­ring oc­ca­sion­ally, un­til melted and smooth, about 5 min­utes. Re­move bowl from heat. Add su­gar and salt and stir un­til com­bined. Let cool un­til barely luke­warm, 5 to 7 min­utes.

3. Add eggs one at a time, whisk­ing briskly af­ter each. Add flour and whisk briskly for 30 sec­onds to thicken the bat­ter. Stir in nuts. Scrape the bat­ter into the pre­pared pan and spread evenly.

4. Bake un­til a tooth­pick in­serted in the cen­ter emerges clean, 25 to 30 min­utes. Let cool com­pletely in the pan on a wire rack, about 11/2 hours. Lift the over­hang­ing ends of pa­per or foil to re­move from the pan. Cut into 16 brown­ies. SERVES 16: 1 brownie each

CAL 210 / FAT 14G (SAT 6G) / CHOL 35MG / CARBS 18G / TO­TAL SUG­ARS 11G (ADDED 11G) / PRO­TEIN 3G / FIBER 2G / SODIUM 85MG / POTAS­SIUM 118MG.

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