5tablespoons(70 g) unsalted butter, cut into small pieces, plus a bit for the pan
1/2cup(100 g) organic granulated cane sugar
1 1/2teaspoonsvanilla extract
1/2teaspoonfine sea salt
1/3cup(55 g) teff flour
1tablespoon(6 g) tapioca flour
4tablespoons(55 g) unsalted butter, at room temperature
1/3cup(80 ml) well-stirred tahini
1/4cup(30 g) powdered sugar, sifted
1/4teaspoonfine sea salt
Position a rack in the center of the oven and preheat to 325ºF. Butter an 8x8-inch baking pan and line it with parchment overhanging on two sides.
In a large, metal bowl set over a pot of barely simmering water, melt together the chocolate and butter until smooth, stirring frequently. Remove from the heat and whisk in the sugar, then the eggs and vanilla. Sift the teff and tapioca flours and salt into the batter and stir until smooth. Scrape into the pan and spread into an even layer. Bake until a toothpick inserted near the center comes out clean, 20-30 minutes. Cool completely.
Meanwhile, make the frosting. Whip the butter in the bowl of a stand mixer fitted with the paddle until smooth. Beat in the tahini until smooth, then add the sugar and salt. Increase the speed to medium and whip until light and fluffy, 1 minute.
Spread the frosting over the cooled brownies. For the cleanest slices, chill until firm, then cut into squares with a large, sharp chef's knife dipped in hot water and wiped clean between each cut. Serve either chilled or at room temperature.
Feel free to trade the teff and tapioca flours for all-purpose if gluten isn't an issue.Adapted from The Gourmet Kitchen by Jennifer Farley.Nutritional values are based on one of sixteen brownies.