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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. You could sip on an iced almond milk matcha latte to really complete things!
SCALE:
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Angela
November 17, 2016
Can you grind up tiff to the consistency of flour? And approximately what is the measurement for the flour ( in cups please).
amandapaa
November 18, 2016
Hi Angela! I’ve never tried grinding my own teff. I think you would need a grain mill to do that. I used Bob’s Red Mill, which has a pretty fine consistency.
Sara @ Cake Over Steak
October 28, 2016
They look SO decadent, and that green frosting is incredible! I’m still on the hunt for my perfect brownie. ;-)
Becky Winkler (A Calculated Whisk)
October 25, 2016
These look so perfect! I haven’t tried teff flour yet and need to track some down ASAP. Love those orange spiders on the green matcha frosting–so fun!
amandapaa
October 27, 2016
Becky, I think you’d love teff! It’s mildly sweet and nutty, and really holds together well for gf goods. All the love!
Stephanie @ Girl Versus Dough
October 20, 2016
I have never thought to make matcha frosting, nor add it to a rich cocoa brownie! So genius, you.
amandapaa
October 22, 2016
That green might now be my favorite color. Matcha love! And congrats on the little one on the way. So excited for you.
Janel | Peach and the Cobbler
October 20, 2016
Perfect excuse for me to try out teff flour! Plus that green is on point for Halloween! Love it!
amandapaa
October 21, 2016
You will fall in love with teff flour! I make a porridge with it too that I’ve been meaning to post. xo
amandapaa
October 22, 2016
Teff flour is amazing. The flavor, texture is so perfect. Give it a go! xo