Gluten-Free Brownies

https://www.sorghumcheckoff.com/recipes/gluten-free-brownies/

Ingredients 25 servings 50 servings 75 servings 100 servings
Sorghum Flour 7.407 ounce(s) 14.815 ounce(s) 1.389 pound(s) 1.852 pound(s)
Unsweetened Chocolate Baking Squares 7.407 ounce(s) 14.815 ounce(s) 1.389 pound(s) 1.852 pound(s)
Egg 6.481 item(s) 12.963 item(s) 19.444 item(s) 25.926 item(s)
White Granulated Sugar 1.389 pound(s) 2.778 pound(s) 4.167 pound(s) 5.556 pound(s)
Vanilla Extract 2.778 teaspoon(s) 1.852 Tablespoon(s) 1.389 fluid ounce(s) 1.852 fluid ounce(s)
Pecans, Chopped (Optional) 7.407 ounce(s) 14.815 ounce(s) 1.389 pound(s) 1.852 pound(s)
Unsalted Butter 7.407 ounce(s) 14.815 ounce(s) 1.389 pound(s) 1.852 pound(s)
Table Salt 0.116 ounce(s) 0.231 ounce(s) 0.347 ounce(s) 0.463 ounce(s)

Ingredients

  • See above table for scaled ingredient requirements

Instructions

  1. Melt chocolate and butter together and allow to cool.
  2. Mix the eggs, sugar, salt, and vanilla together until blended in a separate bowl. Do not over mix, over mixing will result in a more crumbly brownie.
  3. Combine the chocolate mix and the remaining of the ingredients except the flour.
  4. Gradually mix in the flour just enough to allow all the ingredients to combine. Do not over mix.
  5. Spray a half sheet pan with pan spray and divide the mixture into both pans. Avoid using parchment paper as the brownie mixture will stick to the paper and it will not be easy to cut.
  6. Bake at 350 degrees for 30-45 minutes. To check for doneness use a toothpick in the middle of the pan.

Related Recipes

Recipe

Caribbean Chicken Salad with Pearled Sorghum

View Recipe