Sunday, February 22, 2015

Teff Brownies with Grand Marnier Bonbons #RecipeRedux

I'll let you in on a little secret - I hate the combination of fruit with pretty much any other flavour out there. With the exception of lemon juice (which I adore in almost everything) and pineapple on pizza (and only pizza, with requisite hot pepper flakes and crushed garlic), fruit belongs on it's own, unadulterated plane of existence in my eyes.

My mom, on the other hand, can't get enough of fruit in things. She's not a fan of fruit on it's own, but add it to anything from a roast to a stir fry to a cookie and she's in like a dirty shirt. In particular, orange and chocolate desserts are her personal addiction, which explains treats like Chocolate - Orange Sesame Truffles, Terry's Chocolate Marmalade and "Terry's Chocolate" Brownies popping up on this blog.

So, 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! Even with the extra sweetness, though, one of these rich little bars isn't simply empty calories - teff and sorghum flours add a punch of gluten free, whole grain goodness, while the cocoa powder has a burst of antioxidants too. Health food? No... but healthier treat? You bet!

Teff Brownies with Grand Marnier Bonbons

Teff Brownies with Grand Marnier Bonbons
Adapted from Cake Maker to the Stars
Makes one 8" pan, 16 pieces

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 unsweetened 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)
  1. Preheat the oven to 350 F and line an 8” pan with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Beat in the extracts.
  6. 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.
  7. Spread evenly in the prepared baking pan and top with chocolates, pressing into the batter slighty.
  8. Bake for 33-35 minutes, until the brownies have risen, the top is shiny and set, and the edges and corners are firm.
  9. Chill completely (I recommend overnight) before cutting.
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

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