Gluten-Free Sorghum Brownies

Recipe posted by: Serious Eats

Photo credit: Elizabeth Barbone

Gluten-free cooking spray
2 cups (14 ounces) granulated sugar
1 cup (4 ounces) sorghum flour
1/2 cup (2.75 ounces) potato starch
1/2 cup (1.5 ounces) cocoa powder, 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

  1. Adjust oven rack to middle position. Preheat oven to 325°F. Spray 13- by 9-inch pan with cooking spray.
  2. If Mixing By Hand: In large bowl, whisk together 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.
  3. If Using a Food Processor: Combine granulated sugar, sorghum flour, potato starch, cocoa powder, salt, baking powder, and xanthan gum in bowl of food processor. Process for one minute. Add vegetable oil, eggs, and water. Blend until thoroughly combined. Batter will be thick.
  4. Spread batter into prepared pan. Bake until toothpick inserted into the center of brownies comes out with only a few damp crumbs clinging to it, about 40 minutes. Allow brownies to cool in pan. When cool, cut into 24 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.


Ingredients

Gluten-free cooking spray
2 cups (14 ounces) granulated sugar
1 cup (4 ounces) sorghum flour
1/2 cup (2.75 ounces) potato starch
1/2 cup (1.5 ounces) cocoa powder, 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


Directions

  1. Adjust oven rack to middle position. Preheat oven to 325°F. Spray 13- by 9-inch pan with cooking spray.
  2. If Mixing By Hand: In large bowl, whisk together 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.
  3. If Using a Food Processor: Combine granulated sugar, sorghum flour, potato starch, cocoa powder, salt, baking powder, and xanthan gum in bowl of food processor. Process for one minute. Add vegetable oil, eggs, and water. Blend until thoroughly combined. Batter will be thick.
  4. Spread batter into prepared pan. Bake until toothpick inserted into the center of brownies comes out with only a few damp crumbs clinging to it, about 40 minutes. Allow brownies to cool in pan. When cool, cut into 24 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.

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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Where To Buy

Looking for great sorghum product to buy and try in your favorite recipes? It's just a click away. Check out our online partners and current promotional offers. Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains!

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