Decadent chocolate brownies, warm and chewy, with or without frosting. Is there any better dessert? Serve them plain, dusted with powdered sugar, slathered with chocolate frosting…..or make brownie sundaes with a scoop of ice cream and fudge sauce. Yumm…! If you use oil, they will be moister than if you use butter/buttery spread.
1 cup Carol’s Sorghum Blend (see below)
1/2 cup unsweetened cocoa (not Dutch)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 teaspoon instant espresso powder (optional)
1/4 cup butter or buttery spread (or ¼ cup canola oil)
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1/4 cup hot water or brewed coffee
1/2 cup chopped walnuts (optional)
[1] Preheat oven to 350°F. Generously grease 8-inch square nonstick pan. Or, for easier removal, line with aluminum foil leaving a 2-inch overhang, then grease foil.
[2] Whisk together flours, cocoa, baking powder, salt, xanthan gum, and instant espresso (if using). Set aside.
[3] In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Batter will be somewhat stiff. Stir in nuts, if using. Spread batter in prepared pan.
[4] Bake 20 minutes. Remove brownies from oven and let stand on wire rack (they will continue cook a bit). Cool brownies before cutting. Makes 12.
Chocolate Brownies without Eggs: Omit egg and add 2 teaspoons Ener-G Egg Replacer powder. Increase hot water or coffee to 1/2 cup. Bake as directed.
Carol’s Sorghum Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.
