-
1
Prepare to bake.
-
2
Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges.
-
3
Grease the paper.
-
4
Melt the butter and chocolate.
-
5
Put the butter and chocolate in a microwave-safe bowl.
-
6
Microwave for 1 minute.
-
7
Whisk together the melted butter and chocolate.
-
8
If there are any remaining chunks of chocolate, microwave for 30 seconds more.
-
9
Stir well.
-
10
Make the batter.
-
11
Let the butter-chocolate mixture sit until it is cool to the touch.
-
12
Add the sugar and stir until it is dissolved.
-
13
Add the eggs, one at a time, stirring between each addition.
-
14
Stir in the vanilla.
-
15
Add the teff flour and stir the batter thoroughly with a rubber spatula for at least 1 minute.
-
16
Toss in the hazelnuts and chocolate chips and stir until just combined.
-
17
Bake the brownies.
-
18
Pour the batter into the prepared pan and spread it evenly into the corners.
-
19
Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes.
-
20
Cool the brownies in the pan for at least 15 minutes.
-
21
Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack.
-
22
Remove the parchment and dig in.
