Eggless Atta Jaggery Double Chocolate Brownie is a healthy alternative for using refined sugar and flour. Regular wheat flour and jaggery is used in this sinful brownie that nobody can even guess.
After making the Eggless Wheat Ragi Cake with Nattu Sakkari, I wanted to make a brownie with jaggery. I have been wanting to make a cake with jaggery for a long time and finally came around making it for this No Refined Ingredients theme.
How this one came about was quite interesting. I had only plans of baking the Ragi Cake and once it was baked, it was obvious I don’t have enough to share it among all the boxes I had ready. I packed the kids snack box and the box I was to carry to work. So I ended up baking this one as well. It also helped the dish was ready ahead of time.
When I decided to bake it was 11 and it was the regular nocturnal adventure I seem to end up with during this month of the year. I have to be excused for the oversight I did on not melting the jaggery, even though I distinctly remember wanting to do it. When the batter was folded in, I realized I had some jaggery lumps in the batter and that will obviously give a different taste. And kindly excuse the bowls that seem to be from the previous cake mixing as it was too late and I just didn’t have the energy to use new bowls.
I left the brownie in the oven to cool down as I didn’t have the patience to click pictures at that time. Next day when the kids left for school I took it out for clicking and thought I would spread the thick dark ganache over it and shattered some sprinkles. Now don’t ask me why I have those baby feet ones. They just happen to be there. I have no idea how.
About the brownie, the brownies came out very fudgy, nobody guessed the ingredients. I made it a point to involve everybody in guesswork and it was amazing how nobody guessed it right and everyone loved how fudgy it was.
So the next time you want to indulge in some brownies, reach out to wheat flour and jaggery! This is part of BM#94, Week 4 for theme “Sweets without Refined Ingredients”
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Eggless Atta Jaggery Double Chocolate Brownie
- 1/2cup Wheat flour
- 1/2cup Jaggerypowdered
- 1/4cup Cocoa Powder
- 1/4tsp Baking powder
- 50gms Dark Chocolate Compound
- 40gms Butterunsalted
- 1tbsp Flaxmeal
- 3tbsp Water
- Take the flax meal in a bowl, mix with water and whisk well. Keep it aside.
- Melt the dark chocolate with butter for 2 mins in spurts of 30 secs in the microwave. Whisk well.
- Sift the flour, cocoa powder, and Baking Powder;
- Make sure the jaggery is well powdered. Though my jaggery was powdered, it had some chunks.
- In a bowl, take the jaggery, add melted butter and chocolate and cream well.
- Next, add the flax meal mix, and then add the flour and fold in gently.
- The batter is quite thick, so add 2 tsp water and combine.
- Preheat the oven to 185C and transfer the batter to a 5 inch pan lined with parchment paper.
- Bake for 30 mins and check if the knife comes out clean. Let it rest for 10 mins.
- Ideally, you should cling wrap and refrigerate for a while before serving for the brownies to set.
- However, as it was very late I just left it in the oven overnight.
Next time I will try using melted jaggery to see if any difference can be found. Maybe even reduce the jaggery amount.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
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