Gooey Sorghum Brownie, with a salted caramel glaze and Sorghum popcorn By Chef Kiran Jethwa

Ingredients:

• 150g Brown Sugar
• 150g Granulated Sugar
• 120g Sorghum Flour
• 80g cocoa
• 1/2 tsp Salt
• 1/4 tsp Baking powder
• 1/4 tsp Xanthan Gum
• 200g Salted Butter (melted)
• 3g eggs
• 200g Castor sugar
• 50g salt
• 500g Double Cream
• 100ml Whole Sorghum
• 100g Cashew Nuts toasted

Method:

1. For the Brownie: Grease your baking dish and pre-heat your oven to 170degC

2. In a bowl, add your eggs and brown & granulated sugar and whisk until combined.

3. Slowly add in the melted butter.

4. Combine the Sorghum flour, cornstarch, cocoa and baking powder and then slowly add to the wet mixture, ensuring you avoid lumps.

5. Add in the Xanthan gum and stir

6. Add to your baking dish and bake for 40 mins at 170 deg C

7. For the Sauce: Add the castor sugar to a non-stick sauce pan and heat. Melt the sugar until it is a perfect golden colour and then quickly add in the double cream. The mixture will boil violently, allow to boil. Reduce the heat and boil till all the sugar has dissolved.

8. Add in the salt to taste and add crushed cashews

9. For the Popcorn- Add some oil to a nonstick frying pan and heat till hot. Add in 2 handfuls of whole sorghum and cover. The sorghum will pop, once popped, remove from the heat and toss with salt and sugar.

10. Once Brownies are cooked, remove from the oven and allow them to sit for 30 mins. Portion and serve.