Dark Chocolate Fonio Brownies

The ultimate gluten-free Dark Chocolate Brownie recipe

This recipe combines the ancient African super grain Fonio (our favorite brand is Yolélé Foods) and our bold and complex 80% and 92% Pure Dark Chocolate Bars.

Ingredients

• 1/2 teaspoon olive oil

• 1/2 cup dry fonio

• 1 cup plus 1/4 cup water

• 3/4 teaspoon salt

• 2 1/2 ounces 92% Pure Dark Beyond Good Chocolate, finely chopped

• 4 tablespoons (1/2 stick) unsalted butter, melted

• 2-3 tablespoons oil (corn, canola, vegetable, or coconut)

• 1 egg

• 2 egg yolks

• 2 teaspoons Beyond Good Pure Vanilla Extract

• 1 1/2 cups sugar

• 1/2-3/4 cup sorghum flour

• 6 ounces 80% Pure Dark Beyond Good Chocolate, chopped into 1/4 “ chunks

Directions:

• Preheat oven to 350 F. Prepare a 12” baking dish by greasing it with neutral oil or butter.

• Cook fonio: In a pot with a fitted lid, coat cup fonio well with oil. Turn heat to high, add 1 cup of water and bring to a boil. Add salt and stir. Cover and turn to low heat for 1 minute. Off heat, keep covered and let rest for 3 minutes.

• Remove the lid and whisk in 92% dark chocolate so it melts. If the mixture seems dry and pasty, add up to a 1/4 cup of water. Pour mixture into a large mixing bowl. Whisk in butter, oil, egg, egg yolks, and vanilla. Mix until incorporated.

• In a separate bowl, whisk together sugar + sorghum flour. Add to wet ingredients and mix well. Fold in chocolate chunks.

• Transfer to a greased baking dish and bake 30-38 minutes, until a fork comes out clean. Allow to cool ten minutes.