Ingredients:
5 ounces dark chocolate
1/2 cup Spectrum Organic Shortening
2 large organic free-range eggs
1 cup firmly packed organic light brown sugar
1/2 cup plus 2 tablespoons ground pecan meal
1/4 slightly rounded cup sorghum flour
1 tablespoon tapioca starch
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
3 teaspoons bourbon vanilla extract
1/2 cup extra semi-sweet chocolate chips for the top, if desired
Instructions: Preheat the oven to 350 degrees F. Line 9x11-inch baking pan with parchment or foil and lightly oil the bottom. Gently melt the dark chocolate and shortening (double boiler). Stire together and set aside.
In a medium mixing bowl, beat the eggs on medium high till frothy. Add brown sugar; beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time and beat for about a minute. The chocolate should look smooth and glossy.
In a bowl, combine the pecan meal, sorghum flour, sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat for 30 seconds.
Spoon the batter into the prepared pan. Shake the pan a little bit to even out the batter. Add a layer of semi sweet chips over the top.
Bake at 350 degree for 30 to 35 minutes, or until the brownies are set. Do not overcook. The brownies should be firm but give slightly when touched. Cool on a wire rack. Freeze leftovers.
Contact our office at 918-994-4810 for an appointment. You can live a headache free life!
Missy Briggeman
Empowering Patients, Educating Minds and Healing Bodies
701 W. Queens St. Suite 100
Broken Arrow, OK 74012
918-994-4810 Office
918-994-4816 Fax
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