EGGLESS OATS BROWNIES IN KATORI
- ½ cup (100g) butter
- ½ cup (88g) dark chocolate
- ¾ cup milk, warm
- 6 tbsp jaggery
- 6 tbsp cocoa powder
- ¾ cup oats flour
- Dark and milk chocolate callets to top
- Add the oats to a blender jar. Grind to a fine powder and measure ¾ cup of the oats flour and keep aside.
- Place a heavy-bottomed pressure cooker on heat. Layer the base with salt and place a stand. Cover with a lid and preheat it on low to medium heat for 5-10 minutes.
- In a bowl, add the butter and dark chocolate. Melt it in the microwave in 30-second intervals, mixing after each interval until the chocolate is completely melted.
- Add warm milk to the dark chocolate and butter mixture and give it a mix.
- Now, mix in the jaggery, cocoa powder and oats flour and combine all the ingredients well using a spatula to achieve a smooth and lump-free batter.
- Grease 4 steel katoris with oil/butter. Transfer the brownie batter into the katoris.
- Place some dark and milk chocolate callets on top of the brownie batter.
- Place all the katoris on a flat base and put it on the stand in the pressure cooker. Cover with a lid and let the brownies cook on low to medium heat for 25-30 minutes.
- Once completely baked, let the brownies cool in the pressure cooker with the lid off.
- Enjoy warm with a scoop of vanilla ice cream or just as is.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-oats-brownies-in-katori/
3.5.3251