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Gluten-Free Ganache Brownies

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Serves:

16 brownies

Serves:

16 brownies

These brownies are the perfect balance between chewy and fudgy. Topped with a delectable ganache for an added creamy chocolate goodness. The batter is made from scratch, making it easy to customize for all your dietary needs. A perfect recipe for anyone who is sensitive to gluten or looking for a brownie made with a more nutritious flour. This recipe is made with 100% teff flour that is naturally a great source of Iron, Zinc, and dietary fibers.

Prep time: 20 Minutes | Cook time: 25-30 Minutes

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Instructions

  1. Prepare a 9” square baking pan by buttering and dusting with a small portion of cocoa powder.
  2. Melt butter and unsweetened chocolate together.
  3. Combine cocoa powder, salt, teff flour and sugar in a separate bowl.
  4. Pour warm chocolate mixture over flour and sugar mixture. Stir. Fold in eggs and vanilla.
  5. Let stand for approximately 30 minutes. Then pour into a baking pan.
  6. Preheat oven to 350*F.
  7. Place brownies in the oven and bake for about 25-30 minutes.
  8. When done, let brownies cool completely.

Ganache

  1. Bring heavy cream to a slight boil.
  2. Pour over the chopped chocolate and let sit 5 minutes (this step helps melt the chocolate and keeps the ganache smoother).
  3. Stir with spatula or spoon.
  4. Pour ganache over cooled brownies.
  • Butter can be substituted for a vegan non-dairy butter, but brownies might be a little more oily. We suggest using a Miyoko’s Oat milk butter or any cultured vegan butter for best results.
  • Ener-g egg replacer can be used to substituted 1:1 in place of the 5 eggs.
  • For vegan ganache substitute heavy cream for ¾ cup of a full fat coconut milk
Ganache Brownies

Ingredients

  • 1 cup butter (For vegan substitutes see notes)
  • 6 ounces unsweetened chocolate
  • 2 tablespoons cocoa powder
  • ½ teaspoon salt
  • 1 cup Maskal Teff® flour
  • 1¼ cup sugar
  • 5 eggs
  • 1½ teaspoon vanilla

Ganache

  • ¾ cup heavy cream
  • 6 ounces semisweet chocolate

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