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Sorghum Brownie Recipe
Elizabeth Barbone

Gluten-free, rice-free, and dairy-free, these brownies are seriously fudgy and seriously delicious. 

 

For more information about the recipe, click here.


Gluten-free cooking spray
2 cups (14 ounces) granulated sugar
1 cup (4 ounces) sorghum flour
1/2 cup (3 ounces) potato starch
1/2 cup (1.5 ounces) cocoa powder (either Dutch-process or natural)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
3/4 cup vegetable oil
3 large eggs

1/4 cup water

 

 

Adjust oven rack to middle position. Preheat oven to 325°F. Spray 13 by 9-inch pan with cooking spray. 


For Food Processor
In bowl of 5 cup food processor, combine granulated sugar, sorghum flour, potato starch, cocoa powder, salt, baking powder, and xanthan gum. Process for one minute. Add vegetable oil, eggs, and water. Blend until thoroughly combined. Batter will be thick. 

For Hand Mixing
In large bowl, combine granulated sugar, sorghum flour, potato starch, cocoa powder, salt, baking powder, and xanthan gum. Add vegetable oil, eggs, and water. Whisk until thoroughly combined. Batter will be thick. 

Spread batter into prepared pan. Bake until toothpick inserted into the center of brownies comes out with only a few damy crumbs clinging to it, about 40 minutes. 

Allow brownies to cool in pan. Cut into squares and serve. Store brownies in an airtight container on the counter for up to three days. Cooled brownies can be frozen for up to six weeks. 



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