Well, I had maxed out my healthy snack consumption for the week. I had some very delicious apples in my co-op order, even some fresh tomatoes in last night's taco soup. Oh, how I love tomatoes. But it was Saturday night, and I'd worked a long week, my friend. I remembered Elana had a recipe for brownies made with almond butter, but I couldn't bring myself to crack open my new bottle of almond butter. I decided to try something new. Something better than a weekend snack of Magical Instant Brownie. The real deal. (Don't worry - I'll still try the almond butter brownies. Next time.)
Fudgey Teff Brownies
1/2 cup shortening
1/3 cup teff flour
1/3 cup sweet rice flour
2/3 cup sugar
3 tablespoons agave nectar
5 tablespoons cocoa powder
1 teaspoon salt
2 eggs
1 teaspoon vanilla
chocolate chips to top
Preheat the oven to 350 degrees. Prepare an 8x8 glass pan. Combine all ingredients into a bowl. Mix until completely combined. Pour into bowl, spreading to the edges. If you want, you can add more chocolate by sprinkling chocolate chips across the top. I did. I needed all the chocolate I could get.
Bake 25 minutes, or until the edges are brown. Don't overbake them, or they will be dry.
Alternative approach (20 April 2009): Melt shortening in a microwave-safe bowl. Stir in just the teff flour, and let it set for 5 minutes. The shortening will be solid again, but it helps the teff to be less crunchy.
Teff has a delicious, whole-grain texture, and is from Ethiopia. It's one of the smallest grains in the world. So small that you can't find any of these brownies anymore. They're gone. Oops.
Can the sweet rice flour be substituted with anything else? I have al purpose and pamela's but I want to make these today and won't be able to get to whole foods.
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Christie, an all purpose flour or Pamela's should work. It just needs to be a really light flour with some stickiness to it.
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