Double Chocolate Sorghum Brownies

We highly recommend whipping up a batch of brownies with our Single Origin Natural Cocoa Powder. Perfect for using in any recipe (especially this one from friend of the factory, Liz Prueitt!), we make our Natural Cocoa Powder in our factory using the very same beans with which we make our chocolate, creating an authentic single origin cocoa powder with rich chocolate flavor.

By Elisabeth Prueitt in Tartine All Day

Ingredients:
1/2 cup plus 2 tablespoons unsalted butter, cut into pieces
8 ounces/ 230g 72% Mababu, Tanzania Dark Chocolate
3 large eggs
1 1/4 cups sugar
1/4 cup potato starch
1/2 cup sorghum flour
scant 1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 cup walnuts, chopped
6 ounces/ 170g 72% Mababu, Tanzania Dark Chocolate, chopped

Preheat the oven to 350 degrees F. Butter an 8 inch square baking dish. Melt the butter and chocolate in a bowl set over a pot of barely simmering water. Stir until combined and then remove from heat and cool. Add the eggs and sugar to the chocolate mixture and whisk thoroughly to incorporate. Add the potato starch, sorghum flour, salt, vanilla, walnuts and chopped chocolate to the egg mixture and mix well with a wooden spoon. Transfer to the prepared baking dish. Bake for about 25 minutes, until the surface no longer looks shiny and wet. The edges will appear slightly more matte than the center, which will remain fudgey even after cooking. Take care not to over bake. Set the pan on a cooling rack and let cool completely. Cut into squares and serve.

Leave a comment

All comments are moderated before being published