Teff Brownies

The first time I tasted teff (a few weeks ago, in peanut butter teff cookies), I thought "this is meant to go with chocolate" (but really, what isn't meant to go with chocolate?). Its hearty, dense, nuttiness was a shoe-in with loads if cocoa. Unlike the gluten free cookies we've tried lately (Bob's Mill mix, our own PB teff cookies), and don't get me started on GF breads, the sandy texture of most things baked sans gluten is less discernible here. Brownies fundamentally don't rely on flour as much as, say, muffins, so the transition is a smoother one for a gluten free sweet.

1/2 cup sunflower oil
1/3 cup teff flour
1/3 cup rice flour
2/3 cup sugar
3 tablespoons agave nectar
5 tablespoons cocoa powder
1 teaspoon salt
2 eggs
1 teaspoon vanilla

chocolate chips to top (optional)

Preheat the oven to 350 degrees. Prepare an 8x8 glass pan. Combine all ingredients into a bowl. Mix until completely combined. Pour into bowl, spreading to the edges. If you want, you can add more chocolate by sprinkling chocolate chips across the top. I didn't and they were still plenty chocolatey.

Bake 25 minutes, or until the edges are brown. Don't overbake them, or they will be dry.