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Chewy Cocoa Sorghum Brownies

From Miami County Locally Grown

<p>Our all-time favorite dessert at End of the Road Farm. A variation on a family brownie recipe, using our two go-to ingredients: spelt and sorghum! All-purpose flour can be used instead, but the oats lend well to the spelt&#8217;s texture and nutty flavor.</p>
Source: Jennifer Ruff (Entered by Lee Ruff)
Serves: 16 brownies

1 cup softened butter
1/2 cup sorghum syrup
2 cups spelt or all-purpose flour
1 1/2 cups brown sugar
1/2 tsp salt
1 tsp baking soda
2/3 cup cocoa
2 eggs, beaten
2 cups old fashioned oats
1 cup chocolate chips (optional)
1 cup chopped nuts (optional)

Step by Step Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter and sorghum in a small saucepan. Heat only til liquid and combined.
  3. Stir together flour, sugar, salt, soda and cocoa. Add butter/sorghum misture and stir only til combined.
  4. Add eggs, then blend oats in well.
  5. Spoon into greased 9x13" pan for chewiest brownies, or greased 10x15" pan. With greased hands, butter paper, or baggie, press batter down until level, and pat in chips and nuts if desired.
  6. Bake about 10 min for the 9x13" pan, or about 8 min for the 10x15" pan - will be very chewy. They always need to be pulled out before I think they're done :-)