by Jason Chan
Fudgy, rich and delicious! Yolélé Fonio Flour gives these gluten-free brownies a soft + chewy bite and the tapioca flour helps bind everything together. For a more consistent result, level off your measuring cups/spoons with the back of a butter knife or a bench scraper. I know you’ll be tempted to dive in when they come out of the oven, but it’s important to wait! These brownies need this time out of the oven to properly set. Although we’re not opposed to you stealing a corner piece with a fork while it’s still hot.
- ¾ cup fonio flour
- ¼ cup + 1 tablespoon tapioca flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of kosher sal
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup water
- 1 teaspoon vanilla extract
- ½ cup dark or semi-sweet chocolate chips
- 1 tablespoon neutral oil
- 01 .
Preheat the oven to 325 F.
- 02 .
Lightly grease an 8 x 8-inch baking pan.
- 03 .
In a medium bowl, combine the fonio flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt. Whisk together thoroughly and set aside.
- 04 .
In a large bowl, mix the butter and sugar together with a wooden spoon for about five minutes, until it turns a pale yellow.
- 05 .
Add the eggs to the butter mixture one at a time, fully incorporating before adding the second.
- 06 .
Add the dry ingredients into the wet in two batches. Mix until there are no lumps. Then add water, vanilla extract, and oil, and mix well.
- 07 .
Gently fold in chocolate chips and pour the batter into the greased pan. Use a spatula to smooth out the top.
- 08 .
Bake for 13-15 minutes, or until that tops just start to firm and a toothpick comes out almost clean (it’s better to pull the brownies out earlier, no one likes a dry brownie).
- 09 .
Cool and allow the brownies to set for at least 2 hours before cutting.