Page 208 - UMass2018_CookBook

Ingredients
There's No
Place Like Home
Brownies
Dunn Family, Attleboro, MA
“For the gluten and dairy-free: A fudgy brownie sweet treat!” — Nicole Dunn
Preparation
1. Preheat oven to 350°F. Line an 8- by 8-inch pan with parchment paper.
2. In a medium mixing bowl, stir together the flour, cocoa powder and salt. Set aside.
3. In a large mixing bowl, stir together the butter, sugar and vanilla until combined. Add the eggs, one at a time, and stir until just combined.
4. Add the dry mixture to the wet mixture and stir just until almost no streaks of flour remain. Do not overmix! Fold in the 3⁄4 cup chocolate chips.
5. Pour the batter into the prepared pan and sprinkle the additional 1⁄4 cup chocolate chips on top, if desired.
Serves 12
1 cup teff flour, buckwheat flour or whole wheat flour (for non-gluten-free version)
3⁄4 cup cocoa powder, sifted if lumpy
1⁄4 teaspoon salt
3⁄4 cup plus 2 tablespoons unsalted butter, melted and cooled slightly, or coconut oil (for a dairy-free version)
1 1⁄2 cups granulated sugar, raw sugar or coconut sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
3⁄4 cup semi-sweet chocolate chips (use dairy- free chocolate chips for a dairy-free version) plus 1⁄4 cup for sprinkling (optional)
196 | TASTE OF HOME