Gluten Free Brownies

A moist dark chocolate interior

Spread batter evenly in parchment lined pan

With Dutch Process Cocoa the brownies remain a rich 

dark chocolate color.


My Sister-in-law has Celiac Disease, so Gluten Free everything
is on the menu when she is in town.
Of course I had to test this amazing recipe for
Gluten Free brownies while she was visiting,
and she assured me they were delicious!

Recipe Source: Texanerin Baking 

As Always,

ENJOY!

• 1 cup Teff flour or 1 cup  buckwheat flour 
• 3/4 cup Dutch process cocoa powder, or Hershey's Special Dark cocoa powder
• 1/4 teaspoon salt
• 3/4 cup + 2 tablespoons unsalted butter or coconut oil, melted and cooled 
• 1 1/2 cups granulated sugar,raw sugar or coconut sugar
• 1 tablespoon vanilla extract
• 3 large eggs, room temperature
• 3/4 cup semi-sweet chocolate chips

Directions

1. Preheat the oven to 350 °F and line an 8"×8" pan with parchment paper.
2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
3. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
4. Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not over mix. Fold in 3/4 cup  chocolate chips.
5. Pour the batter into the prepared pan 
6. If using teff flour, bake for 20-22 minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat, you may only need 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
7. Let cool completely and then cover and store at room temperature for up to 4 days.