Double chocolate sorghum brownies from Tartine All Day: Modern Recipes for the Home Cook (page 296) by Elisabeth Prueitt and Jessica Washburn and Maria Zizka

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lynnette on January 24, 2026

    Got to admit I played fast & loose with this one to just utilize what was on hand, so I increased the butter to one cup and used a cup of cocoa powder in place of cooking chocolate; no specialty flours or starches in the pantry, just 3/4 cup of all purpose which I really think could be increased to a full one cup; and I added one Tbs of instant espresso for a little flavor oomph. The texture is luscious and the surface is shiny and crackled like a brownie should be. I really appreciate it’s just an 8x8” size bake. I put out 4 for the next few days and I’ll be freezing another 4 made into ice cream sandwiches. A keeper! less

  • sheepishjen on June 10, 2017

    These are delicious. You would never know they are gluten free, and they are wonderfully chocolatey without being too sweet.

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