Here healthy refers to ‘No maida’ and personally I prefer to include healthy flours instead of maida and experiment with the same. Today I made this multi millet flour brownie. These brownies turned out to be a soft, fudgy and delicious and no one cribbed about the altogether elimination of all-purpose flour in this bake. It was so delicious, and my dear hubby was all into praise!!! That was the highlight and I don’t get this every day. Yes!!! I need to work hard for it.: D He usually doesn’t prefer to compromise on basic taste. Today I did achieve to get that “classic brownie” taste without any compromising.
This is an excellent,an easy recipe which you can prepare in advance when you are entertaining guests and have many other stuffs to prepare. It is a perfect dessert option along with an ice cream. Re- heat before serving to give an extra zing with cold ice cream.
Sprouted finger millet/ragi flour – 1 cup
Mix millet flour – 1 cup
Walnuts – 1 cup
Eggs – 2
Cooking Milk chocolate slab – 300 grams
Cocoa powder – 2 table spoons
Butter – 100 grams
Curd – ½ cup
Light brown sugar – 1 cup
- Assemble all the materials and keep it ready.
- Put butter and cooking chocolate in a sauce pan and melt.
- Add sugar and switch off the gas.
- Cool this mixture for 2 minutes.
- Add in beaten eggs and curd. Mix thoroughly.
- This is your wet ingredient and keep it aside.
- Break walnuts into tiny chunks.
- Now mix all the dry ingredients, two flours, cocoa powder and walnut chunks in one bowl.
- Dry mix all the dry ingredients and pour wet ingredient mixture into this bowl and fold in.
- Pre-heat oven at 180 C
- Pour this batter in a greased, butter paper lined baking tin for 40 to 50 minutes or until knife comes out clean while checking the doneness.
- After it is done, remove from the oven and cool.
-Serve hot brownies as it is or with vanilla ice cream.
Note: If your cooking chocolate has sugar, please reduce the sugar quantity to ¾ cup.