GLUTEN FREE JOWAR BROWNIES

In a world where health-conscious choices are celebrated, these Gluten free jowar brownies emerge as a testament to the art of baking with nutritious alternatives. Picture a rich, fudgy texture, an intense chocolate flavour, and the goodness of gluten free  jowar flour, creating a perfect harmony for your taste buds and well-being. Jowar, also known as sorghum, takes centre stage, offering a gluten-free, fibre-rich, and nutrient-packed foundation to our Jowar Brownies.

Let’s redefine the boundaries of guilt-free indulgence and savour the joy of baking a treat that not only satisfies the chocolate cravings but also aligns with your commitment to a healthier lifestyle. Join me as I unravel the secrets of transforming a beloved dessert into a nutritious delight.

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• Gluten free
• Easy to make
• Nutrient-Rich
• Moist and Fudgy Texture

INGREDIENTS USED IN GLUTEN FREE JOWAR BROWNIES

• Butter

Butter helps create a moist and tender crumb in the brownie. It adds a level of richness that contributes to the overall texture of the dessert. Butter carries and enhances the flavour of other ingredients. This includes the chocolate, cocoa powder, and any additional flavourings used in the recipe. I have used Amul butter for this recipe.

• Milk

Milk helps distribute the dry and wet ingredients evenly throughout the batter, ensuring a uniform consistency and flavour.  If the recipe includes ingredients like cocoa powder or sweeteners, milk can assist in dissolving them, ensuring they mix thoroughly with the other ingredients. In a healthy brownie recipe, you might choose a lower-fat milk or a non-dairy alternative like almond or oat milk to reduce overall fat content. I have used Nestle milk for this recipe.

• Jaggery Powder

Jaggery powder serves as a natural alternative to refined sugars. It imparts a rich, caramel-like sweetness to the brownie without the overly processed nature of white sugar. Jaggery powder contains a small amount of moisture, which contributes to the overall texture and moistness of the brownie. This can result in a softer, more tender crumb. Jaggery powder contains trace minerals like iron, potassium, and calcium, which are often absent in refined sugars. The jaggery powder I used is linked here.

• Jowar flour

Jowar, also known as sorghum, takes centre stage, offering a gluten-free, fibre-rich, and nutrient-packed foundation to our brownies. This grain not only imparts a delightful nutty flavour but also elevates the nutritional profile of the treat, making it a wholesome choice for those seeking a healthier dessert option.

The incorporation of jowar makes Jowar Brownies suitable for a variety of dietary preferences, including those following gluten-free, vegetarian, or plant-based diets. This inclusivity makes the brownies a versatile and welcoming dessert option for a diverse audience.

Jowar flour has a quality of retaining moisture, contributing to the fudgy texture of the brownies.

• Cocoa powder

Cocoa powder is responsible for providing the rich, chocolatey flavour that is characteristic of brownies. It is the primary source of chocolate flavour in the recipe. Cocoa powder helps to provide structure and thickness to the brownie batter. It absorbs moisture and contributes to the overall texture of the brownie. Cocoa powder can be used in various ways, allowing for customization in the recipe. For example, you can use natural or Dutch-processed cocoa powder, or even experiment with different types of chocolate powders for different flavour profiles. I have used this.

• Dark chocolate

Dark chocolate plays a crucial role in making brownies, contributing to both the flavour profile and texture of these Jowar Brownies. The cocoa content in dark chocolate adds layers of complexity to the brownies. Higher cocoa percentages result in a more nuanced flavour with notes of bitterness and a subtle fruitiness.

Dark chocolate brownies are known for their dense and moist consistency, offering a satisfying chewiness that many people appreciate and enjoy.

Dark chocolate is also rich in antioxidants as compared to other chocolates.

 EQUIPMENT USED FOR MAKING GLUTEN FREE JOWAR BROWNIES

This recipe comes together quickly and hardly needs any equipment.

Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.

I have used a single bowl to combine all the ingredients. So you can say it’s a one bowl recipe. Hehe.

A spatula and a whisk help to bring in the batter together.

I used a square oven safe mould to bake my brownies.

OTHER RELATED RECIPES FROM THE BLOG

• Sizzling Brownie

• Eggless Atta Jaggery Brownie

• Biscoff Brownies

TIPS TO MAKE GLUTEN FREE JOWAR BROWNIES

1. Make sure the ingredients are at room temperature.
2. You can use melted ghee to make the recipe even more healthy.
3. You can use low-fat dairy or dairy alternatives like almond milk or oat milk for a healthier cake.
4. Pulse the jaggery powder for a few seconds or sieve it nicely to remove any large lumps. This will ease the process of making a smooth batter.
5. Allow the brownie to cool for a few minutes before digging in. This helps it set and improves the texture.
6. Once baked, check with a skewer if it comes out dry. Don’t overbake it or the texture will not turn out good.
7. Use good quality chocolate chunks for best flavour. You can remove the chocolate chunks altogether too if desired.
8. Refrigerate the brownies for 30 mins at least before slicing to get clean smooth edges.

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If you like my Jowar Brownies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!