• Brownies!

    Posted on April 30, 2011 by in Desserts

    This recipe was modified from The New Farm Vegetarian Cookbook, which has remained one of my favorite cookbooks since I first went vegan over 20 years ago.  Personally, I find this version works best if you use extra fine brown rice flour and allow the brownies a chance to set up in the fridge overnight or for a few hours, because otherwise I find they’re super gooey straight outta the oven, especially with the melted Dandies oozing all over the place.

    Rocky Road Brownies

    Makes an 8X8 brownie pan full.

    What You Need:

    1/3 cup teff flour
    1 cup water
    ½ cup vegan margarine (you can sub a few tablespoons of coconut oil for a few of the margarine)
    2/3 cup Fair Trade cocoa powder
    1 cup unbleached granulated sugar
    1 cup brown sugar, unpacked
    ½ teaspoon salt
    1 teaspoon pure vanilla extract
    2 tablespoons finely ground flax meal
    2 ½ teaspoons baking powder
    1 1/3 cups superfine brown rice flour
    ¼ cup tapioca flour
    ½ cup potato starch
    ½ bag Dandies marshmallows, each marshmallow cut in half
    ½ cup chopped walnuts

    What You Do:

    1. In a medium saucepan, whisk together the teff flour and water, then over medium heat, stir constantly until it turns into a thick, thick goo. Spoon into the bowl of your stand mixer and allow to sit while you work on step two (if you have guns, you can also do these by hand in a big bowl with a wooden spoon, but the stuff gets really thick).
    2. Wash out the saucepan, place it over medium-high heat and melt the vegan margarine. Quickly whisk in the cocoa powder to combine, then dump this mixture on top of the teff mixture, and allow it all to cool.
    3. Once the stuff has cooled, preheat your oven to 350F, and then beat the stuff until smooth.
    4. Next beat in the baking powder, sugars, salt, vanilla and flax-seed. Then beat in the brown rice flour and starches until smooth, thick and batter-like. Last, toss in the marshmallows and nuts, and stir by hand to incorporate.
    5. Scrape into a well greased square brownie pan (or line with parchment to get them out easier) and bake 35-40 minutes. When done the top will become crunchy and the brownies will have risen and become set, but still slightly soft in the center, without being jiggly.
    6. Allow to cool to room temperature, then refrigerate for several hours or overnight. Cut into squares and declare yourself a master of xgfx brownies.

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3 Responsesso far.

  1. steve smith says:

    I was going to make these awesome looking little buddies but none of the places in this small town carry teff flour. I can order it online, but I wanted to make this for an outing tomorrow. Is there anything I can substitute for the teff that would work?

    • Kittee Berns says:

      hey there. i’ve never tried these with a teff substitution, but it’s only 1/3 cup. i bet sorghum would work or maybe even buckwheat. give it a try. maybe even just using all superfine brown rice flour?


      • Emily says:

        I’ve just been reading that teff is a variety of millet, so if you’re still looking for an answer two years later, or more likely someone else is looking, maybe that will work. I am going to try this recipe for MoFo 2013 with that sub, so will report back…

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