Teff Brownies
1 cup butter
2 cups sugar
4 eggs
2 tsp vanilla
1 cup teff flour
3/4 cup unsweetened cocoa powder
1 Tbsp arrowroot or cornstarch
1/2 tsp baking powder
1/4 tsp salt
Cream butter and sugar. Beat in eggs one at a time. Add vanilla extract. Sift dry ingredients and then blend thoroughly with butter mixture. Pour into greased 13 x 9” in pan. Bake at 350 for 20 minutes. For an extra chocolatey frosting, sprinkle a handful of chocolate chips over top of brownies in last 10 minutes of cooking. Be sure to pull from oven as soon as knife inserted comes out clean. Spread melted chocolate chips over top of brownies. Let cool completely. Gluten-free brownies are notorious for messy edges. If your display matters, or you want folks to eat with fingers vs. forks, bake in individual cupcake papers.
