Eggless Wheat Jaggery Brownies

Who doesn’t like nice chocolatey gooey fudgy decadent brownies? And what if I tell you these are made with organic wheat flour and jaggery. Furthermore, these are eggless too and it doesn’t contain condensed milk. I am sure no one needs a bigger or better reason to try it out. I have been baking these brownies very often and honestly I do not get a crinkle top each time. One of the most important tips to get that nice flaky crinkle top is to make sure that the jaggery is completely dissolved and secondly make sure that your brownie batter is really really thick.

The recipe below gives a perfect half kg brownie. If you need thicker slices, use a 6×6 tin, else a 7×7 tin works perfectly fine. Do not be in a hurry to slice the brownies. Let it cool completely before you slice them. It’s better to powder the jaggery once before you add it to the water. Check the blog for various other brownie recipes. Simply type brownies in the search bar and you shall be able to view all the related recipes, the ones with eggs, sugar, all purpose flour, with condensed milk etc. Do try this recipe and please share your thoughts and feedback with me either in the comments section or you may mail me at

pradeepa.nair0@gmail.com

Till then happy baking and take care.

Ingredients:

• Whole wheat flour 80 gm
• Salt a pinch
• Baking powder 1/8 tsp
• Cocoa powder 25 gm
• Dark chocolate 125 gm
• Jaggery 125 gm
• Vanilla extract 1 tsp
• Coffee powder 1 tsp
• Butter 75 gm
• Thick curd 50 gm
• Walnuts handful
• Chocolate chunks handful
• Water 2 tbsp

Method:

• Line a 7×7 square tin with parchment paper so that the sides are hanging. This will help to remove the brownie from the tin.
• Mix the butter and dark chocolate chunks and heat over a double boiler till the chocolate melts. You can also microwave in bursts of ten seconds stirring in between.
• Remove and allow it to cool.
• Mix the powdered jaggery and water and heat it over a low flame till the jaggery dissolves completely. Add the cocoa powder and mix well. Allow this mixture to cool.
• Add the thick curd, vanilla extract and whisk it well.
• Sieve the flour, salt, coffee powder and baking powder.
• Add the jaggery mixture to the melted butter-chocolate and whisk.
• Now preheat the oven at around 170-180 degree Celsius for ten minutes.
• Slowly add in the dry ingredients and fold gently. The mixture will be quite thick.
• Pour the batter into the prepared cake tin and smoothen the top using a spatula.
• Sprinkle chopped walnuts and/or chocolate chunks over the top.
• Bake for 20-22 minutes till the top appears a bit set and a tooth pick inserted into the centre comes out just moist and not wet.
• Remove the tin from the oven and place it on a cooling rack and cool for around half an hour.
• Slowly remove the brownie from the tin and cool completely.
• Use a sharp knife, dip it in hot water, wipe and cut the brownies into the desired size. Wipe the knife in between each cut. This will ensure neater and cleaner pieces.
• Enjoy with a scoop of vanilla ice-cream.

Notes:

• Use a good quality dark couverture chocolate and not the compound.
• I have used Van Houten dark chocolate and cocoa powder of the same brand.
• Don’t skip baking powder as it will give a slight rise to the brownie.
• Ensure that the jaggery is dissolved completely and the batter is really thick and not runny.