From the story ANCIENT FLOURS RISE AGAIN by Anna Mindess
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014.
Makes sixteen 2-inch brownies
These moist and deeply chocolate brownies have a light, rather elegant melt-in-your-mouth texture. Teff flour has a nuance of cocoa flavor to start with, so it is a natural choice for brownies. If you need something dressier than brownies, bake the batter in a 9-inch round pan and serve wedges with whipped cream—and perhaps a scattering of seasonal berries—and call it dessert. Either way, the recipe comes together quickly and the results remain deliciously moist for a few days.
10 tablespoons (1¼ sticks) unsalted butter, cut into chunks
6 ounces 70% chocolate, coarsely chopped
1 scant cup sugar
¾ cup teff flour
¼ teaspoon salt
1 teaspoon pure vanilla extract (optional)
3 large eggs, cold
1 cup walnut or pecan pieces (optional)
Handheld electric mixer
8-inch square pan, bottom and all four sides lined with foil
Position a rack in the lower third of the oven and preheat the oven to 350°.
Melt the butter with the chocolate in a medium heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until the mixture is melted and smooth.… Read More