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Almond and Dark Chocolate Teff Skillet Blondies

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Serves:

approximately 8 servings

Author:

Photos:

Serves:

approximately 8 servings

These gluten-free almond and dark chocolate teff skillet blondies are a decadent treat. The recipe begins with dehydrating whole almonds for added crispiness. The addition of melted browned butter and chunks of dark chocolate adds richness and depth of flavor. Baked in a cast iron skillet and topped with crispy almonds, these blondies are perfect served warm with ice cream or as a delicious dessert on their own.

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FOR THE CRISPY ALMONDS:

  1. Preheat the oven to 250 degrees.
  2. Spread the almonds on a baking sheet and dehydrate them in the oven for 45 minutes.
  3. Once the almonds are done, remove them from the oven and let them cool, increase the oven temperature to 350 degreese if ready to move to next step.

FOR THE BLONDIES:

  1. If you haven’t done so yet, preheat the oven to 350 degrees.
  2. In a medium-sized bowl combine the sugars and stir together. Set Aside.
  3. In another medium-sized bowl, combine the flour, salt, baking powder, baking soda, and
    cornstarch, whisk together thoroughly, and set aside.
  4. Crack both eggs into a small bowl and whisk together. Set Aside.
  5. Chop the chocolate bar into chunks, scrape the chunks and all the small little tidbits into a bowl,
    and set aside.
  6. In a small saucepan, melt the butter over medium heat. Let the butter cook to brown it, stirring occasionally until you see the white milk solids separate and the butter smells nutty, about 10-15 minutes. It will bubble and crackle during this process. Use a spatula to scrape the milk solids from he sides of the pan.
  7. Add the butter to the sugars, stir to combine, and let sit for ten minutes to cool off. The sugar and butter may separate a bit, but this is fine.
  8. After the butter and sugar cool for ten minutes, gradually add the egg mixture to the butter and sugar a little bit at a time, stirring constantly. Add the vanilla and stir to combine. A little at a time, add the dry ingredients, mixing thoroughly between each addition. Add the chocolate and stir to combine.
  9. Generously grease a 9” cast iron skillet. Pour the batter in, smoothing it evenly with a spatula. Arrange the crispy almonds on top in whatever design you like. Bake at 350 degrees for 20-25 minutes. Serve warm with ice cream, or let cooL and cut into wedges. Store in an airtight container.

 

 

Ingredients

Maskal Teff Flour

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Maskal Teff Flour

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1 cup whole almonds
1 4oz bar of dark chocolate, 60% cocoa or higher.
12 tablespoon butter
¾ cup packed brown sugar
¼ cup turbinado sugar
2 room temperature eggs
1 teaspoon vanilla
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon cornstarch
1 cup ivory teff flour

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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