Page 209 - UMass2018_CookBook
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Preparation (CONTINUED)
6. If using teff flour, bake until the brownies have formed a thin crust and appear set in the middle, 20 to 22 minutes. If using buck- wheat or whole wheat flour, start checking for doneness after 15 minutes. A toothpick inserted into the center of the brownies will come out wet. A toothpick inserted into the sides will come out with some moist crumbs, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
7. Set the pan on top of a wire rack and let cool completely. Cover and store at room temperature for up to 4 days, or refrigerate for a fudgier texture.
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