Chewy Chocolate Shortbread Brownies


Shortbread Crust

  • 1 C. Gluten-free All-purpose Flour
  • 2 Tbsp. Cane Sugar
  • ¼ tsp. Salt
  • ¼ C. Soy Free Vegan Butter Spread, melted
  • ½ tsp. Vanilla Extract

Brownie Layer

  • 1 C. Teff Flour
  • ½ C. Cocoa Powder
  • 1 tsp. Baking Soda
  • 2 Ripe Bananas, mashed
  • ½ C. Water
  • ¾ C. Organic Cane Sugar
  • ½ C. free2b Chocolate Chips 


  1. Preheat the oven to 350 degrees and prepare an 8x8 baking pan with parchment paper.
  2. Combine the crust ingredients to a mixing bowl and knead to incorporate.
  3. Press the dough firmly and evenly in the prepared baking pan. Bake for 8-10 minutes, until firm but not browned.
  4. Allow the crust to cool for 10-15 minutes.
  5. Meanwhile, in a mixing bowl, sift together the teff flour, cocoa powder and baking soda.
  6. Separately, whisk together the bananas, water and cane sugar.
  7. Combine the wet and dry ingredients before folding in ½ C. chocolate chips.
  8. Pour the batter onto the baked and cooled crust, spreading evenly over the surface.
  9. Bake the brownies for 25 minutes and allow them to cool slightly before cutting.




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