With the Kentucky Derby season kicking off this weekend, I’d be remiss if I didn’t come up with something full of bluegrass goodness to share.
Kentucky is well known for its bourbon, but sweet sorghum has taken a bit of a back seat. I think this is a shame as the two are such a natural pairing, so I decided to let sorghum share the dessert spotlight on Derby Day.
1/2 cup of Butter
1/2 cup of Dark Brown Sugar
1/4 cup of Sweet Sorghum Syrup
4 tablespoons of Bourbon
3/4 cup of Flour
1/2 teaspoon of Salt
1/2 teaspoon of Baking Powder
2 ounces of Unsweetened Chocolate
1/2 cup Semi-Sweet Chocolate Chips
Preheat oven to 390 degees.
In a small sauce pan (or double boiler) melt chocolate and butter over a low heat. Stir frequently until fully melted and mixed. Remove from heat.
Grease a 8×8-inch or 9×9-inch baking pan. Set aside.
In a medium mixing bowl, mix flour, baking powder and salt. Set aside.
In a large mixing bowl, add sweet sorghum, egg, and dark brown sugar. Whisk until completely mixed. Add bourbon, mix thoroughly. Add melted chocolate and mix in thoroughly.
Add flour mix, blend gently until full incorporated into mix.
Add semi-sweet chocolate chip morsels, lightly mix into batter.
Spread batter evenly into pre-greased baking pan.
Bake for 25-30 minutes (test with wooden toothpick, when inserted near the center, the toothpick should come out clean.) Cool for 1-2 hours on a wire rack. Cut, serve, enjoy!