I have noticed a trend on my site thus far. CHOCOLATE! I love it. Morning, noon, night….doesn’t matter. I was contemplating not putting this recipe up today because here it is, one more chocolate recipe. But since I promise you that Apple Pie Oatmeal Cookies, Blueberry Peach Cobbler Muffins, and Pumpkin Sweet Potato Whoopie Pies with Marshmallow Frosting are coming, I feel secure in giving you this delightful choco-centric treat.
These are super simple and quick to make! This recipe utilizes Teff Flour, which I think is underutilized in most gluten-free kitchens. This flour is great paired with anything chocolate, as it has a deep “roasty-ness” to it!
1 Dark Chocolate Bar, chopped
1/4 Cup Cacao Powder
1/2 Cup Earth Balance
(I use the Soy Free one, but hey butter will work too!)
1 Cup of Coconut Sugar
(or regular White Sugar will work!, so don’t fret)
3 Large Eggs
1/3 Cup Teff Flour
1 Tsp. Vanilla Extract
Preheat oven to 350 degrees. Grease an 8×8 or 9×9 square brownie pan.
Melt the Earth Balance, chopped chocolate and cacao on the stove in a small saucepan over low/med heat. Stir consistently and don’t let burn.
Let chocolate mixture cool to the touch.
In a separate bowl, add sugar. Pour the cooled chocolate mixture over the sugar and stir with a spatula or spoon to dissolve the crystals.
Add an Egg, one at a time. Stir in between each addition.
Add Vanilla, stir.
Fold in Teff flour, just to combine.
Pour into pan and bake for about 20 mins.