Teff Brownies With Grand Marnier Bon Bons
From jo_jo_ba 9 years agoIngredients
- ¾ cup granulated sugar shopping list
- 1 tbsp agave nectar or honey shopping list
- 2 tbsp brewed coffee shopping list
- 1 1/3 cups water shopping list
- ⅔ cup teff flour shopping list
- ¼ cup brown sugar, unpacked shopping list
- ⅔ cup cocoa powder shopping list
- ⅓ cup canola oil shopping list
- 3 tbsp ground flaxseed shopping list
- 1 tbsp vanilla extract shopping list
- ¼ tsp orange extract shopping list
- 1 cup sorghum flour shopping list
- ½ cup tapioca starch shopping list
- 2½ tsp baking powder shopping list
- ½ tsp salt shopping list
- 8 Grand Marnier Liquor Filled chocolates (I used Turin) shopping list
How to make it
- Preheat the oven to 350 F and line an 8” pan with parchment.
- Put the granulated sugar, honey and 2 tbsp of coffee in a small saucepan and bring to a simmer, stirring almost constantly, until the sugar has liquefied. Transfer to the bowl of a stand mixer.
- Combine the water cocoa and teff flour in the same saucepan and cook over medium-high heat, stirring constantly, until it begins to bubble and thicken into a smooth, pudding-like texture.
- Cook and stir for another minute, then transfer to the bowl with the sugar and add the brown sugar, cocoa powder, oil and flaxseed. Beat until smooth.
- Beat in the extracts.
- Slowly add in the sorghum flour, starch, baking powder and salt and beat, scraping the sides down a few times, until you have a smooth, thick batter, about 2 more minutes.
- Spread evenly in the prepared baking pan and top with chocolates, pressing into the batter slighty.
- Bake for 33-35 minutes, until the brownies have risen, the top is shiny and set, and the edges and corners are firm.
- Chill completely (I recommend overnight) before cutting
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