Dark Chocolate Fonio Brownies
The ultimate gluten-free Dark Chocolate Brownie recipe that combines the ancient African supergrain fonio (our favorite brand is Yolélé Foods) and our bold and complex 80% and 92% pure dark chocolate bars.
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 Madécasse Chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
2-3 tablespoons oil (corn, canola, vegetable, or coconut)
2 egg yolks
2 teaspoons Madécasse pure vanilla extract
1 1/2 cups sugar
1/2-3/4 cup sorghum flour
6 ounces 80% Pure Madécasse Chocolate, chopped into 1/4 “ chunks
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.