Preheat oven to 350 degrees.
- 34 grams sorghum flour
- 28 grams almond flour
- 80 grams white rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 192 grams of dark brown sugar
- 80 grams of room temp butter
- 1 1/2 teaspoon pure vanilla extract
- 1 egg
Line a 9x9 square pan with nonstick foil making sure the foil is close to the sides and corners of the pan.
Mix all three flours, salt baking powder and baking soda in a small bowl and set aside.
Mix butter, sugar, vanilla and egg in a medium bowl with a large spoon.
Add your dry ingredients to the mixing bowl and stir until incorporated together.
Bake for 20 minutes and let cool on a wire rack.
Take the brownies out of the pan by pulling up on the foil. Place the foil and brownies on the counter and then gently picking up the brownies and moving them to a large plate.
Eat the brownies plain or with a sprinkle of powdered sugar or with the rich chocolate frosting below.
Rich Chocolate Frosting
- 428 grams of powdered sugar
- 40 grams of natural unsweetened cocoa
- 14 grams of salted butter
- 95 grams of milk
- 1 teaspoon real vanilla extract
Sift the powdered sugar and cocoa into a mixing bowl. Next, add the butter, milk and vanilla. Use the whisk attachment of your mixer and start on a low speed to let the ingredients combine. Stop the mixer and scrape the sides. Then, put the mixer on your highest speed for 2 minutes to whip air into the frosting.
When finished taste liberally before putting the frosting on the brownies. There are few better things than eating frosting from the bowl!