I’ve been on a five year quest to lock down a gluten free brownie recipe I loved so much I felt compelled to share with you. I’ve made many different versions, using different flours, fats, egg ratios, cocoa powder or chocolate, pan sizes, you name it. LOTS of studying and inspiration on the differences between cakey and fudgey from Martha Stewart, a dark chocolate focus via The Pioneer Woman, Alice Meidrich’s cocoa brownies, and matcha chocolate combination from my friend Alanna’s new cookbook . And finally, finally! Here is my absolute favorite brownie recipe that meets ALL of my ideal characteristics of the classic.
Made with both dark cocoa powder and dark chocolate, butter, less sugar than most American brownies which I find to be too sweet, and eggs. Teff flour is the starch, nutty and mild in flavor, and very key to the texture because when it hits moisture, it binds well compared to some other alternative grain flours.
Which are kind of the buzz right now, and I’m loving it. (Having growing up with one flour in the cupboard, all-purpose, and white minute rice as the staple grain, I had no idea about any of these before discovering my auto-immune system couldn’t tolerate gluten in 2010.) Besides the fact that each flour/grain is so individually unique and beautiful in flavor and texture, like teff, I think it’s helping reduce some of the “gluten-free” stigma. Instead of thinking of gluten-free as processed and full of gums, the focus is on embracing the natural ways of gluten-free, which has always been the way I’ve written this blog. I’ve also learned that some people will dismiss things labeled GF right out of the gate, which is a shame, really. So instead I call it what it is.
And in this case, it’s a pan of Gluten Free Brownies with Creamy Matcha Frosting.
A brownie that is:
Luxuriously rich with both melted dark chocolate and dark cocoa powder,
yet the perfect amount of sweet.
Soft and dense, yet not quite fudgy to the point of flourless chocolate cake,
and holds together for portability and toothsome bite.
A brownie that is topped with pillowy matcha frosting, made with whole milk greek yogurt for a touch of tang to offset the sweet.
If you make this gluten free brownie recipe, be sure to tag me on instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!
- 5 1/2 ounces of 70% dark chocolate
- 6 tablespoons butter
- 140 grams sugar
- 3 large eggs
- 25 grams dark cocoa powder
- 60 grams teff flour
- 1/8 teaspoon baking powder (yes, this really does make a difference)
- 1/2 teaspoon salt
- Matcha Frosting:
- 1/2 cup cold whipping cream
- 1/2 cup whole milk greek yogurt
- 3 tablespoons sugar
- 2 tablespoons culinary grade matcha
- Preheat oven to 350 degrees F.
- Melt chocolate and butter on low heat over the stove until just melted and smooth.
- Remove from heat and whisk in sugar, for a minute. Test with your finger to make sure it's not too hot, then whisk in eggs, one at a time, whisking as you work. Stir in cocoa powder, teff flour, baking powder and salt. Whisk until no flour streaks remain.
- Pour into a parchment lined 8 x 8 baking pan, and bake at 350 degrees for 20 minutes, until toothpick comes outs just clean. Let cool for five minutes in pan on a wire rack, then remove from pan and let finish cooling on the rack.
- For frosting, whip heavy cream until soft peaks form. Then add greek yogurt and sugar, and continue beating on high speed until smooth and fluffy. Blend in matcha. Frost brownies and serve. Store leftovers in refrigerator if you frost. *
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