Recipes | 17 February 2016Chocolate truffle teff brownies Share article facebook twitter google pinterest When brownies are good, they’re seriously good. Sadly, many shop-bought versions of this moreish treat are packed with refined sugar and flour and coloured with poor-quality cocoa powder, when what you actually want is the rich, indulgent hit of real chocolate. This recipe calls for a bittersweet dark chocolate – ideally one made with 100% cocoa solids – to give a rich, chocolatey flavour. There’s sweetness in the form of unrefined coconut sugar, which has a light caramel colour to complement its pleasing taste. Sea salt brings a sharp, savoury hint to contrast with the rich sweetness of the chocolate and leave you wanting more. Don’t worry if you haven’t used teff flour before – it’s now widely available and very easy to work with. Makes 30 rectangles or 48 triangles 100 g (3½ oz or ½ cup) coconut oil 150 g (5 oz) dark (bittersweet) chocolate, 100% cocoa solids 280 g (10 oz or 2¼ cups) coconut sugar 1 tsp coarse sea salt, plus tsp extra for sprinkling 4 eggs 2 tsp vanilla extract 80 g (2¾ oz or ½ generous cup) teff flour Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a 30 x 20 x 2 cm deep (12 x 8 x ¾ inch) brownie tin. Melt the oil with the chocolate in a bain-marie. Once melted, remove from the heat and mix in the sugar and salt, grinding it between your fingers, followed by the eggs and vanilla extract. Finally mix in the flour until just combined. The mix should look smooth and glossy. Pour into the prepared tin. Sprinkle with the extra salt and bake for 15 minutes, rotating the tin after 10 minutes, until a skewer inserted in the centre comes out just clean. The brownies should feel firm to touch and will be cracking slightly around the edges. Leave to cool completely in the tin then cut into 30 rectangles, each 5 x 4 cm (2 x 1 inch), or make 48 small triangles, by cutting 5 cm (2 inch) squares diagonally in half. As the brownies are very rich, a small triangle will suffice. They are also great served as petit fours. These brownies will keep for up to five days in the fridge or are suitable for freezing. They’re even yummy eaten straight from frozen. Having a tub of brownies in the fridge or freezer means you’re never caught out for something tasty to share when friends pop round, and who doesn’t love a homemade brownie? For a more delicious recipes, pick up a copy of Clean Cakes by Henrietta Inman. Be sure to follow her on Twitter @HensCleanCakes and Instagram @HensCleanCakes too for the latest inspirational bakes. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.