Ingredients

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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Reviews & Comments 2

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  • UnlimitedRecipes 9 years ago
    Looks delicious...Btw i found this site today , thought it has awesome recipes...if you want to check it out

    https://www.unlimited-recipes.com
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 185.5
    Total Fat: 6.7 g
    Cholesterol: 0.0 mg
    Sodium: 2.9 mg
    Total Carbs: 32.4 g
    Dietary Fiber: 3.1 g
    Protein: 2.8 g
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