Teff Brownies with Grand Marnier Bon Bons
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Teff Brownies with Grand Marnier Bon Bons calories by ingredient
Introduction
Is there a more decadent way of marrying chocolate and orange than with a boozy liqueur? Maybe - it you do what I did and top the batch with liquor-filled chocolates! Is there a more decadent way of marrying chocolate and orange than with a boozy liqueur? Maybe - it you do what I did and top the batch with liquor-filled chocolates!Number of Servings: 16
Ingredients
-
¾ cup granulated sugar
1 tbsp agave nectar or honey
2 tbsp brewed coffee
1 1/3 cups water
⅔ cup teff flour
¼ cup brown sugar, unpacked
⅔ cup cocoa powder
⅓ cup canola oil
3 tbsp ground flaxseed
1 tbsp vanilla extract
¼ tsp orange extract
1 cup sorghum flour
½ cup tapioca starch
2½ tsp baking powder
½ tsp salt
8 Grand Marnier Liquor Filled Chocolates (I used Turin)
Tips
Adapted from http://kitteekake.blogspot.ca/2014/01/palm-oil-no-more-and-mocha-teff-brownies.html
Directions
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.
