Sorghum/ Jowar brownie, Eggless millet brownie

Sorghum brownies/ Jowar brownies are super chocolaty, healthy and delish baked treat prepared with jowar flour, sugar, curd, chocolate chips, cocoa powder and butter. Yes these brownies are absolutely eggless but still have the same texture just like regular brownies prepared with eggs.

Sorghum brownies are super dense, not fudgy and little bit nutty due the the jowar flour but it wont be recognized much if it was not told to the person consuming it😜 since we have this lockdown going on and sudden craving to sweets/ desserts could be easily solved by baking these brownies with those ingredients that we already have at home. Absolutely these brownies can be made with all purpose flour/ wheat flour as well but I wanted the brownies to be healthy and make it little interesting so tried making it with sorghum flour/ White cholam flour.

These brownies are topped with walnuts but you can top with chocolate morsels, pecans or leave it plain as well according to your taste. Serve this brownie with warm milk/ top it with ice cream/ eat it just like that, any way it will work. So do try this simple and quick to make healthy brownies in this lockdown/ shelter in place situation and you shall surely cherish it!

You may be interested in recipes below:

Sorghum/ Jowar brownie, Eggless millet brownie

2020-04-01 23:34:12

Serves 4

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

1. Jowar flour/ Sorghum flour/ White cholam flour- 1 cup
2. Baking powder – ½ tsp
3. Powdered sugar – ½ cup
4. Curd/ Dahi/ Yogurt- ¼ cup +1 tbsp
5. Vanilla syrup- ½ tsp
6. Salt – a pinch (to elevate taste, optional)
7. Chocolate chips- ½ cup
8. Melted unsalted butter – ¼ cup/ ¼ stick
9. Walnuts – 2 tbsp (chopped, optional)
10. Unsweetened cocoa powder - 2 tbsp

Note

* 1 cup = 235 ml

Instructions

Preheat oven at 400F/ 200C. Grease the baking pan with oil or butter. Keep it aside.
In a bowl add chocolate chips/ morsels and butter. Microwave for 30 secs. Mix it well until it is combined well and reaches watery consistency. If it does melt in 30 seconds, microwave for 10 to 20 seconds more. Make sure the chocolate does not burn.
Now in another bowl add all purpose flour/ maida, baking powder, salt and cocoa powder. Mix well until combined.
Now to the melted chocolate butter mixture add powdered sugar, vanilla syrup and curd. Mix well until combined well.
Now to the flour mixture add wet mixture and mix it well. The batter should look really thick as in the collage so the brownie will be dense. If you feel the batter is too thick tough to incorporated add few tablespoons of water.
Now pour the batter in a baking tray/ pan greased with butter. Tap the loaf pan well so the the batter remains leveled. Now place the baking pan in the preheated oven.
Place it in the preheated oven and bake it for 30 minutes until done. After 30 minutes when brownie looks done insert a toothpick in the center, if the toothpick comes out clean its cooked perfectly if not bake for 5 more minutes.
When done remove the brownie from oven and place it aside for 5 minutes. After minutes invert the cake and place it on a wire rack for it to cool down. Handle the hot brownie carefully as it could break easily. When the brownie is completely cooled down slice it into squares and serve. Jowar brownie remains good for 2 to 3 days if preserved properly in airtight container.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How make Sorghum/ Jowar brownie with step by step images

Preheat oven at 400F/ 200C. Grease the baking pan with oil or butter. Keep it aside. In a bowl add chocolate chips/ morsels and butter. Microwave for 30 secs. Mix it well until it is combined well and reaches watery consistency. If it does not melt in 30 seconds, microwave for 10 to 20 seconds more. Make sure the chocolate does not burn.
Now in another bowl add all purpose flour/ maida, baking powder, salt and cocoa powder. Mix well until combined.
Now to the melted chocolate butter mixture add powdered sugar, vanilla syrup and curd. Mix well until combined well.
Now to the flour mixture add wet mixture and mix it well. The batter should look really thick as in the collage so the brownies will be dense. If you feel the batter is too thick tough to incorporated add few tablespoons of water.
Now pour the batter in a baking tray/ pan greased with butter. Tap the loaf pan well so the the batter remains leveled. Now place the baking tray/ pan in the preheated oven. Place it in the preheated oven and bake it for 30 minutes until done. After 30 minutes when brownie looks done insert a toothpick in the center, if the toothpick comes out clean its cooked perfectly if not bake for 5 more minutes.
When done remove the brownie from oven and place it aside for 5 minutes. After minutes invert the cake and place it on a wire rack for it to cool down. Handle the hot brownie carefully as it could break easily. When the brownie is completely cooled down slice it into squares/ large rectangles and serve. Jowar brownie remains good for 2 to 3 days if preserved properly in airtight container.