Coffee Chocolate Chunk Gluten-Free Blondies {made with teff flour}
Coffee laced gluten free blondies with dark chocolate chunks!
Yield: 16 bars
Ingredients
- 58 grams teff flour
- 58 grams tapioca starch
- 1/2 teaspoon baking powder
- 85 grams salted butter
- 140 grams brown sugar
- 1 tablespoon brewed strong coffee (or espresso)
- 3/4 tablespoon pure vanilla extract
- 1 large egg
- 42 grams toasted chopped pecans
- 86 grams dark chocolate chopped
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, whisk together teff flour, tapioca starch, baking powder. Set aside.
- On the stovetop, melt the butter on low heat, then whisk in brown sugar. Remove from stovetop, whisk for 20 seconds, then pour in coffee and vanilla. Whisk thoroughly, then add egg and whisk until smooth.
- Whisk in dry mixture, in three additions. Then stir in pecans and chocolate. Let batter sit for 15 minutes.
- Pour into a greased, parchment lined pan. Bake for 18-20 minutes, until set. Remove from oven and let cool completely, minimum of 3 hours.
Notes
Don't doubt the heavy dose of vanilla, and never use imitation vanilla extract. *As much as you want to eat these warm, let them cool for several hours, even refrigerator them if you'd like for a few hours. If you don't they will slice with more crumbs than you'd like.