Chocolate & Pecan Brownie Cake

6 months after my diagnosis I'd had it with brownies, if I never had to look at or eat one again I'd have been fine with that !  I went on a protest and if it was the only option on a menu I'd opt out even if it meant having nothing.  Since then brownies and I have rekindled our love and this was inspired by Industry Shop/Café on Drury Street in Dublin.  They make this insanely good sea salt brownie and even though they have lots of other GF options that's my go to.  I bake GF and DF brownies for a local market using Naomi Devlin's cookbook and they're a hit but this recipe is a real fave of mine from a cookbook called 'Good Without Gluten' however I've adapted the recipe using my new favourite Teff Flour.

A little about Teff - I discovered it last year via an organisation called Proudly Made in Africa who introduced me to Lovegrass.  Lovegrass https://thelovegrass.com/ are based in the UK and all products are Teff based.  It's naturally GF,  has a ton of added health benefits like magnesium and iron and this natural elasticity making it great for baking.

Ingredients;

180gm dark chocolate (at least 60% cocoa - my go to is Aine's or Green & Blacks)

160gm butter or vegetable margarine (I use stork)

4 eggs

280gm sugar (yes sorry loaded I know,  you could use a coconut sugar although it's a little expensive)

150gm teff flour (if you can't get teff use a good GF flour blend like Dove farm)

100gm chopped pecans

Method;

Preheat the oven to 180C.  Grease an 8 inch round tin.

Gently melt the chocolate and butter together (I do this directly in the pot on a very low heat),  mix well together then leave to cool while you prep the other ingredients.

Whisk eggs and sugar together,  add in the chocolate and butter mix and fully combine.

Add in the flour and combine ensuring there's no lumps.

Pour the mixture into the tin and sprinkle pecans on top.

Bake in the oven for 25 to 30 mins,  the brownie should be set,  if you dip a skewer into the centre it should be a little soft still.

Hey presto !  Let it cool for a few mins then remove from the tin and EAT !.  I like to have this with some berries on the side and of course it goes great with fresh cream or ice cream.

You can store it in an airtight tin or container for up to 5 days.  This cake freezes really well too.

Enjoy.

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