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.
Remove the bowl from the water and cool the mixture to lukewarm. Stir in the sugar, teff flour, salt, and vanilla, if using. Add all of the eggs and beat on high speed with the handheld mixer for about 2 minutes. The batter will get thicker and a little lighter in color, like chocolate frosting. Stir in the nuts, if using.
Scrape the batter into the pan and spread it evenly. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out fairly dry and clean (don’t worry; the brownies will be moist even if the toothpick is not).
Cool on a rack. Lift the foil ends to transfer the brownies to a cutting board. Cut into 16 squares. The brownies may be kept in an airtight container for 2 to 3 days.