Teff Brownies with Grand Marnier Bon Bons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
¾ cup granulated sugar1 tbsp agave nectar or honey2 tbsp brewed coffee1 1/3 cups water⅔ cup teff flour¼ cup brown sugar, unpacked⅔ cup cocoa powder⅓ cup canola oil3 tbsp ground flaxseed1 tbsp vanilla extract¼ tsp orange extract1 cup sorghum flour½ cup tapioca starch2½ tsp baking powder½ tsp salt8 Grand Marnier Liquor Filled Chocolates (I used Turin)
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
Serving Size: Makes one 8" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
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
Serving Size: Makes one 8" pan, 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info 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