1 stick unsalted butter
1 ½ oz dark chocolate
1/3 c Pure Cane Sorghum
½ dark brown sugar
2/3 c all purpose flour
1 ½-2 tsp ground ginger
½ tsp freshly grated nutmeg
pinch of cloves
½ baking powder
½ tsp salt
½ tsp cinnamon
2 eggs
1 tsp Bourbon Madagascar Vanilla Extract
Glaze
½ c confectioner’s sugar
1 TBS unsalted butter, melted
1-2 TBS Bourbon
Preheat oven to 350. Generously grease an 8 x 8 baking dish. Melt the butter and chocolate together over low heat. Put the melted chocolate and butter into a medium bowl with sorghum and brown sugar. Stir to combined. Combine dry ingredients. Gently beat the eggs and stir into the wet ingredients, with the vanilla. Add the dry ingredients and stir just to combine. Do not overbeat. Pour the batter into the prepared baking disk and bake in the middle of the oven for 30 minutes. Allow to cool in the pan. For the glaze, sift the sugar to remove lumps. Stir in melted butter until you have a uniform paste. Add one TBS of the bourbon and stir well. Add the rest.
This recipe is adapted from a Food52 recipe
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