Chocolate Brownies
4 squares unsweetened baker’s chocolate
2/3 cup (10 and 2/3 tablespoons) unsalted butter
2 cups white sugar
1 cup sorghum flour
¼ cup arrowroot starch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon xanthan gum
4 eggs
1 teaspoon vanilla
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease 9” x 13” pan.
Melt chocolate with butter using warmer burner or double boiler. In a large bowl, whisk sugar, sorghum flour, arrowroot starch, baking powder, salt, and xanthan gum. Add eggs, vanilla, and chocolate mixture, which does not need to be cool. Fold in nuts.
Bake at 350 degrees for 30 minutes (convection oven: 325 degrees for 25 minutes). Freezes well.
2/3 cup (10 and 2/3 tablespoons) unsalted butter
2 cups white sugar
1 cup sorghum flour
¼ cup arrowroot starch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon xanthan gum
4 eggs
1 teaspoon vanilla
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease 9” x 13” pan.
Melt chocolate with butter using warmer burner or double boiler. In a large bowl, whisk sugar, sorghum flour, arrowroot starch, baking powder, salt, and xanthan gum. Add eggs, vanilla, and chocolate mixture, which does not need to be cool. Fold in nuts.
Bake at 350 degrees for 30 minutes (convection oven: 325 degrees for 25 minutes). Freezes well.
