Double Chocolate Sorghum Brownies with Sorghum Caramel Sauce and Sorghum Whipped Cream

Prep Time

25 Minutes

Make Time

40 Minutes


about 9 3-inch squares

Sorghum Form

Flour, Syrup

Tips & Tricks: This recipe is 3 incredible stand-alone recipes that come together to form the perfect dessert! Use the whipped cream or caramel sauce recipes in your day-to-day sweets or make a big batch of brownies and keep them in the freezer for the perfect heat-and-eat treat! These brownies are ooey-gooey and difficult to overbake, so if you’re testing with a toothpick and you’re not sure if they’re done yet, feel free to let them go a little longer, they’ll still be delicious!

Click here for a Gluten-Free Sorghum All Purpose Flour Blend recipe for all your future sorghum cooking and baking.


Brownie Ingredients:

  • 1 cup Sorghum All Purpose Flour Blend (see linked recipe in description)
  • 1 teaspoon baking powder
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons vanilla extract
  • ¾ cup cocoa powder
  • 3 eggs
  • 1/2 cup chocolate chips

Sorghum Caramel Sauce Ingredients:

  • ½ cup granulated white sugar
  • ½ cup light brown sugar
  • ½ cup sorghum syrup
  • 3 tablespoons unsalted butter, cut into cubes
  • 1 teaspoon salt
  • ¾ cup heavy cream

Sorghum Whipped Cream Ingredients:

  • 1 cup heavy cream
  • 2 tablespoons sorghum syrup


Brownie Instructions:

  1. Preheat oven to 350°F.
  2. Grease an 8-inch square pan with baking spray.
  3. Combine Sorghum All Purpose Flour Blend and baking powder in a small bowl and reserve for later.
  4. Place the sugar, butter, and salt into a 4-quart saucepan over medium heat.
  5. Heat the butter mixture, stirring until the butter is melted and the mixture is homogenous.
  6. Transfer the mixture to a large mixing bowl, add in the vanilla and cocoa powder, then add the eggs one at a time and mix until combined.
  7. Whisk in the flour mixture until a batter forms.
  8. Add in the chocolate chips and mix until fully incorporated.
  9. Pour the batter into the prepared pan, spreading it into an even layer.
  10. Bake the brownies for 30-40 minutes, until a toothpick inserted in the center comes out clean.
  11. Remove from the oven and allow to cool completely so that the brownies can set.
  12. Cut into 3-inch squares and hold for up to 3 days at room temperature or 3 months in the freezer.

Sorghum Caramel Sauce Instructions:

  1. Place the sugar, sorghum syrup, butter, and salt in a large saucepan with high sides over medium-high heat.
  2. Stir constantly until butter is melted and sugar is incorporated.
  3. Bring to a low boil and continue stirring constantly for 5 minutes.
  4. Turn the heat to low, and whisk in the cream, stirring constantly. Be careful as the caramel mixture will bubble and rise.
  5. Remove from heat and hold warm for later use.
  6. The caramel can be stored in an air-tight container in the refrigerator and heated as needed for up to 1 week.

Sorghum Whipped Cream Instructions:

  1. Place the heavy cream into a large mixing bowl.
  2. Using a stand or hand mixer, whip on high speed until the cream begins to hold some structure and forms soft peaks.
  3. Stream in the sorghum syrup, whipping on medium speed until the syrup is completely incorporated.
  4. Whip until stiff and fluffy.
  5. Hold chilled in refrigerator for up to 1 day.

Serving Suggestion:

  1. Place 1 brownie onto a plate or into a bowl, top with a dollop of sorghum whipped
    cream, and drizzle with sorghum caramel sauce.

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