Eggless shiny crackle top brownies with atta and jaggery | no refined sugar l no maida brownies
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- Опубликовано: 15 окт 2024
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Oven thermometer: amzn.to/42zk8h4
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Chocolate option 2: amzn.to/4bh7JlI
Cocoa powder: amzn.to/4aocKaW
Jaggery powder: amzn.to/3Y6N6F6
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RECIPE:
Wet-
150 g chopped dark chocolate please do not use compound chocolate, you will not get the shiny top with compound (55% cocoa solids)
200 g jaggery powder
1/2 tsp vanilla extract
125 ml milk (I used full fat milk)
60 ml melted ghee
Dry-
120 g atta or whole-wheat flour
30 g tapioca starch or substitute with cornflour/cornstarch (please do not skip or leave it out)
15 g unsweetened cocoa powder
¼ tsp baking soda (important, do not skip)
1/2 tsp salt
1. Preheat your oven to 175 ºC. Grease and line a 9 inch square baking pan with parchment paper. Let the parchment paper come up the sides, it makes it easier to remove the brownie.
2. Add the jaggery powder into a microwave safe bowl and pour the milk into this. Add the vanilla essence. Now stir to mix.
THIS IS IMPORTANT, please do not skip this step. Heat this mixture in the microwave for a total of 3-4 minutes. At the end of each minute, stop the microwave and stir the mixture. The milk might start to boil, that is okay, be careful while handling the bowl. The jaggery has to dissolve completely for the shiny top to form.
3. Once the jaggery is dissolved, add the chocolate into this hot milk mixture and set it aside. (ensure the chocolate is broken into even sized pieces).
4. In a separate bowl, sift in the whole-wheat flour, tapioca starch, cocoa powder, baking soda and salt.
5. Stir the chocolate and milk mixture until smooth, then add the melted ghee and mix again till a shiny, homogenous mixture is formed.
6. Add the sifted dry ingredients into the wet and gently mix to combine. Fold the ingredients till there is no dry flour, do not over mix.
7. Pour the batter into the prepared baking tin and smooth out the top.
8. Bake in the pre-heated oven at 175C for about 20-25 minutes, or until an inserted toothpick comes out with some half-baked batter and many moist crumbs attached. I like to take the brownie out at the 22-minute mark to have a more fudgy texture. If you overbake the brownie, it will be dry. Ensure you have an oven thermometer to check that your oven is running at the right temperature.
9. Let the brownies cool completely before slicing and serving otherwise they will fall apart.
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(This is not a sponsored video. Some links are affiliate.)
Hi can we use hot water in replacement of milk or 50-50 of water n milk
Hey, I have not tried that, I do know that there are recipes that use water, but I prefer the texture and end result with milk.
Wow...they look superb
Thank you so much!💕
So soft and fudgy! Love this ❤
You manage to make healthy recipes hit harder than the regular ones. You really are a magician 💕😍 your brownies are my favourite anyway, and these are just beyond anything I have eaten.
Look: 10/10
Taste: 10/10
Texture: 10/10
This recipe outperforms any recipe out there hands down.
Can you let us know how much 60 ml ghee is when converted into grams ?
Hi! So 1ml is very approximately 1g gram with slight variation so you can use 60 g ghee🤗
@@bakesalotlady I made using 60 grams of ghee but it apparently turned out containing very ghee and even touching it I could feel the ghee/oily texture….otherwise the brownie feasted just like a normal kind…tasty and delicious
@@tejaswini_0710 thank you for sharing♥️ during my testing I experienced the same once or twice and I realised that the oiliness comes when the chocolate is heated too much. Chocolate (especially dark chocolate) is very sensitive to heat and if it is even slightly over heated it can split (into dry cocoa mass and the fatty oil). It helps to heat in small increments, hope this helps🫶🏻
@@bakesalotladyokay, so I should not add the chocolate immediately after the milk and jaggery mixture is out of microwave na
the best from the best!❤loved this recipe,can’t wait to try!💌
@@chahatgambhir1611 thank you so much!!!🥹 I hope you love it!
Ma’am plz mention liquids in grams!
Hey! In 1ml is almost equal/approximately 1 g so you can just use the same measurement in gram, and it should be alright for this recipe:)
Can i use melted butter instead of ghee? Also what is the tin size you are using ?
@@vinayak3543 I think melted butter should work. I’m using a 22.4 cm pan, have linked it in the description
Will try soon😁
@@neetha6719 I hope you love it 🥰
Can i use melted butter in place of ghee??
@@anjaligupta-wg3vv i think it will work😊
Any substitute for tapioca flour
@@monika7831 hi I have mentioned substitute in the description
Wow 🤩
@@rbindal78 thank you!!🙏🏻❤️
Hey, what would be the purpose of cornstarch?
@@Aishiliciousss hey! So whole wheat flour on its own wouldn’t be able to give structure to these brownies, they will kind of break apart and won’t be able to hold their shape. Any form of a starch will thicken as it heats up (like when you make a custard/pudding) that helps it hold together. I hope this helps🤗
@@bakesalotlady thank you🥰
Can I Use Oil Instead Of Ghee?
@@aradhanabathla4931 I haven’t made it with oil but I think it will work. Try to use a neutral flavoured oil to avoid any other taste😊
@@bakesalotlady thank you so much.
❤❤❤
@@AKR994 🫶🏻🙏🏻❤️
Shelf life
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