Serves 16 / Crisp on the outside and chewy on the inside, these gluten-free goodies hold their own against the real thing. Ingredient tip: If you prefer less dark-chocolate taste, use 4 ounces semisweet and 2 ounces bittersweet chocolate. Prep tips: Although the recipe uses a lot of sugar, it’s needed to maintain a true brownie consistency without sacrificing flavor. Patience is a virtue—these require double the baking time and need to be cooled completely before cutting and eating.

6 ounces good-quality unsweetened chocolate, broken into small pieces
5 tablespoons unsalted butter, cubed
2 cups unrefined sugar
2 teaspoons vanilla extract
1/2 cup teff flour
1/2 cup Alison’s GF Baking Mix
1 teaspoon guar or xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, beaten
1/2 cup chopped walnuts (optional)
Powdered sugar, for dusting

1. Preheat oven to 350˚. Line bottom and sides of a 9x9-inch baking pan with aluminum foil (don’t skip this step or the brownies will stick).

2. Melt chocolate and butter in a double boiler over medium heat (or in a saucepan over very low heat), stirring frequently. Remove from heat and stir in sugar and vanilla extract. In a large bowl, whisk together teff flour, GF Baking Mix, guar or xanthan gum, baking powder, and salt. Add chocolate mixture to flour mixture and blend until completely incorporated. Mix in eggs and walnuts, if using. Batter should be very thick and a bit grainy.

3. Spread batter into prepared pan. Bake 43–45 minutes, rotating halfway through baking time. Brownies are done when they have a crisp shell yet are still moist inside. Cool in pan for 5 minutes, then lift edges of foil to remove brownies from pan. Set on a flat surface and gently remove foil. Set on a cooling rack and cool completely, 1–2 hours, before cutting. If desired, dust with powdered sugar.

PER SERVING: 201 cal, 44% fat cal, 10g fat, 6g sat fat, 49mg chol, 3g protein, 27g carb, 3g fiber, 103mg sodium