Wondergrain Fudgy Chocolate Gluten Free Brownies

3 pounds semi-sweet 56% chocolate
12 tablespoons unsalted butter
1 cup Wondergrain gluten free all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
8 large eggs
2 cups sugar
4 teaspoons vanilla extract

1. Preheat oven to 350°. Line half sheet with parchment paper, leaving a generous overhang on all sides.
2. Chop chocolate and heat with butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until butter and chocolate are melted and mixture is smooth. (If you are using baking bars (such as Baker's), break them up into individual, segmented pieces before melting.This helps expedite the melting process and make for a smooth batter.) Let cool for a couple of minutes.
3. Whisk flour, baking powder and salt in a small bowl.
4. Using an electric mixer on medium-high speed, beat eggs, sugar, and vanilla until mixture is pale and thick, approximately 5 minutes.
5. Reduce speed to low and add dry ingredients, mixing just to combine. Fold in chocolate mixture, mixing well.
6. Pour batter into prepared baking pan, spreading evenly with a spatula. Bake brownie until puffed and top is cracked and looks dry and shiny, 30-35 minutes. Let cool before cutting into 2" squares.
7. Cut into square into triangles, sprinkle powdered sugar and enjoy.

TIP: Store brownies in an airtight container to keep fresh. Refrigerates or freezes well. To keep brownie from crumbling, refrigerate for at least 1 hour prior to cutting.



Ingredients

3 pounds semi-sweet 56% chocolate
12 tablespoons unsalted butter
1 cup Wondergrain gluten free all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
8 large eggs
2 cups sugar
4 teaspoons vanilla extract


Directions

1. Preheat oven to 350°. Line half sheet with parchment paper, leaving a generous overhang on all sides.
2. Chop chocolate and heat with butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until butter and chocolate are melted and mixture is smooth. (If you are using baking bars (such as Baker's), break them up into individual, segmented pieces before melting.This helps expedite the melting process and make for a smooth batter.) Let cool for a couple of minutes.
3. Whisk flour, baking powder and salt in a small bowl.
4. Using an electric mixer on medium-high speed, beat eggs, sugar, and vanilla until mixture is pale and thick, approximately 5 minutes.
5. Reduce speed to low and add dry ingredients, mixing just to combine. Fold in chocolate mixture, mixing well.
6. Pour batter into prepared baking pan, spreading evenly with a spatula. Bake brownie until puffed and top is cracked and looks dry and shiny, 30-35 minutes. Let cool before cutting into 2" squares.
7. Cut into square into triangles, sprinkle powdered sugar and enjoy.


Notes

TIP: Store brownies in an airtight container to keep fresh. Refrigerates or freezes well. To keep brownie from crumbling, refrigerate for at least 1 hour prior to cutting.

Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

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