Eggless Wheat Jaggery Brownies

Many times we feel like indulging ourselves in some kind of guilt free  dessert after a hearty lunch, isn’t it? So, how about trying a zero maida, zero white sugar brownie? Also, this is a small portion recipe perfect for a small family. The recipe makes around 250 grams of brownie.

Brownies are one of the most loved desserts by many I know. It’s perfect for gifting too. But we often shy away from baking it thinking it’s too heavy and loaded with refined flour, sugar and fat. This is indeed a guilt free yummy treat. Use a fresh bath of walnuts so that you don’t get an oily taste of rancid walnuts. Also remember to use fresh curd which is not too sour. Use jaggery powder or else grate your jaggery and then pulse it in a mixer along with milk and hung curd. Try to use a good quality couverture chocolate. I use Vanhouten dark chocolate. So, let’s dive into the recipe straight away. Happy baking. Looking forward to receive some feedback from you all.

Ingredients:

• Whole wheat flour 45 gm (3 tbsp)
• Cocoa powder 10 gms
• Salt a pinch
• Jaggery 50 gms
• Butter 20 gms
• Dark chocolate 75 gm
• Vanilla extract 1/2 tsp
• Hung curd 1 tbsp
• Milk 2 tbsp
• Walnuts a big handful

Method:

• Line a small 4×4 or 5×5 square tin with parchment paper so that the sides hang freely.
• Mix the whole wheat flour, salt and cocoa powder well.
• Chop the chocolate slab into small pieces and melt it along with the butter over a double boiler. You can also use a microwave for the same. Melt it in spurts of 30 seconds..
• Keep it aside and ool it completely.
• Powder the jaggery and mix it with the hung curd. Add milk and vanilla extract to this and make a smooth mixture.
• Add the cooled chocolate to this and stir nicely.
• Now fold the dry ingredients into the liquid mixture.
• Pour the batter into the prepared tin and level using a spatula.
• Sprinkle walnut pieces on top and tap the tin gently to remove air bubbles if any.
• Now preheat the oven at around 160-170 degree Celsius for around ten minutes.
• Place the tin in the oven and bake for 24-27 minutes.
• Remove the tin from the oven and cool completely on a wire rack.
• Once it’s completely cooled, cut into the desired number of pieces using a sharp knife.
• Enjoy this guilt free dessert with a scoop of vanilla icecream and a drizzle of hot chocolate sauce.

Notes:

• You can use a good brand of powdered jaggery.
• You can add a teaspoon of strong instant coffee powder for an extra kick.
• Walnuts can be replaced with chopped almonds or chocolate pieces.
• Use a good quality couverture chocolate and cocoa powder. It makes all the difference.