These brownies are wheat-free, spectacular
and truffle-like.
- 12 tbls (1.5 sticks) unsalted butter, cut up
- 5 ounces 60-70% dark chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 3 large eggs
- 1 cup organic date sugar (puréed dates) or fruit purée
- 1 tsp vanilla extract
- 3/4 cup dark teff flour
- 1/4 tsp sea salt
- 1 cup walnuts, chopped
Directions: Preheat oven to 350 degrees. Line an 8-inch square cake pan with parchment paper. Combine the butter, dark chocolate, and unsweetened chocolate in the top of a double boiler (or do like me and put it in a pan on low heat until melted.) Melt over barely simmering water and let cool to lukewarm. Beat the eggs, sugar, and vanilla until well combined. Beat in the chocolate mixture, then the teff flour and sea salt. Stir in the walnuts. Transfer the batter to the prepared pan, and smooth the top. Bake until the top is set and pale brown but the interior is still moist, about 35 minutes. An inserted toothpick should emerge slightly sticky. The brownies will continue to cook for a few minutes as they cool. Let cool completely in the pan. Unmold and trim off the crisp edges (nibbling on these bits is the cook’s privilege), so that when cut, every brownie will be fudgy. Dust with confectioner’s sugar. Cut into 16 squares.
