- 1 cup butter (2 sticks)
- 4 eggs, room temperature
- 1½ cups white sugar
- 2 teaspoons vanilla
- 2/3 cup raw cacao powder
- 3 tablespoons golden flaxseed, ground
- 1/4 cup brown rice flour
- 1/2 cup plus Tenera Grains Brown Teff Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Yield: 16–18 (2- by 2-inch) brownies
Preheat oven to 350°. If you want taller brownies, grease a 9- by 9-inch pan. But if you have lots of people to feed or prefer the standard-size brownies, grease a 9- by 13-inch pan.
In a medium to large saucepan, melt your butter over low heat. In a bowl, combine eggs, sugar and vanilla. In a separate bowl, combine all of the dry ingredients.
Once the butter is melted, remove from heat and slowly add the egg mixture to the butter, stirring constantly to avoid scrambling the eggs.
Add in your dry ingredients and thoroughly combine. You might want a whisk here if your cacao is clumpy. Pour into your prepared pan and put in the oven for 30–40 minutes, or until an inserted knife just barely comes out clean.
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These lightly sweetened muffins are the perfect breakfast or midday snack. They are best eaten fresh.
Adapted from a recipe by Claire Smith of Tenera Grains. <...