I really wish these brownies were harder to make. I saw them here on Gluten-free Girl and the Chef and knew I had to try them out. They are amazing. Nice and chewy on the inside and they have an awesome crackly top. I followed Shauna’s recipe except I used Sugar in the Raw instead of white sugar. My sugar therefore didn’t dissolve completely, but it was not a problem. I also did not have extra-large eggs, so I used two full eggs and one extra egg yolk. Again, no problem. Like I mentioned right in the beginning, these brownies are so easy to make and with two toddler boys running around, if I am going to attempt baking, it has to be easy. If you miss a great brownie, you have to make these.
Quick Gluten-free Brownies
- 4 ounces unsalted butter
- 2 ounces unsweetened chocolate
- 1 cup sugar in the raw
- 2 eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 100 grams Teff flour
- 2 handfuls of semisweet chocolate chips
Preheat oven 350F. Line a 8×8 baking dish with two piece of tin foil going opposite ways. Make sure there is a bit over hanging the edge for you will use this later to pick up the brownies to cool. Grease the tin foil.
Put butter and unsweetened chocolate (mine was in a big block, so I chopped it up a little bit) in microwave safe bowl and heat for 30 seconds. If there are still some chunks, put back in the microwave for a few more seconds. Mix well.
Let the butter and chocolate cool to the touch and then add the sugar and mix well until it dissolves. Add eggs one at a time and stir between each one. Add vanilla and stir. Add teff flour and stir really well. Add the chocolate chips and stir until just combined.
Pour batter into prepared pan and make sure the batter is evenly distributed.
Bake until the edges start to pull away from the foil and the middle is almost set. For me, this was about 25 minutes. Remove brownies from the pan and let them cool on a cooling rack in the tin foil for about 15 minutes. So, SO good. Enjoy!!