Brownies with millet flour

Chocolate and pecan brownies with millet flour

Who doesn’t love brownies ?! Each version that I’ve come across over the years seems more decadent than the other ! Since there are many friends and family members who make these to the level of scrumptious perfection , I have sort of refrained from making them for the past some years !

That changed last year. My kid , looking through my hand written recipe book , looked at an old brownie recipe and gave me a very quizzical STARE !!!! Of course , I knew that ‘why have you never made this for us before’ look ! sighhh….that look even makes an appearance in my dreams (nightmares more like !)

Welll…anyhoow …I did end up making them but with my new found knowledge of ingredients , the refined flour just had to go out the window. After many a trial from wheat flour to multi grain flour ,I have finally settled on this multi -millet flour as the healthiest option. I thought it was completely gluten-free , but the folk at Bio Basics who regularly supply my staple ingredients say that there could be a small amount of whole wheat flour added , I have asked them to verify that for me. But it is millet flour for the most part , with the quarter tea-spoon of baking powder.

Now ,it’s not so difficult to get light ,fudgy brownies with this dense flour. Yes, it doesn’t rise as much as those with refined flour but it is Deelicious ! Just ask my kid who wallopped 5 in a row ! At  this rate I will have to bake again tomorrow :p The two main things to keep in mind are to not over-mix the batter and to not over -bake the mixture. So, you can’t leave it in the oven , go for a bath or yakkity yakk on the phone and slowly come back…nope ! Chances are you may have a rock hard brownie on your hands.

This one demands attention , not much just a bit . It is after all doing a big favour by letting you have your cake and eat it too !!! Go ahead , I know you want to laugh…even at a line as bad as that !

So , go and try out this recipe and let me know how happy it made you :)

Oh and by the way , I was happy to open my website and see a bunch of comments, so thank you ! That did indeed warrant a recipe on my part.

Happy baking lovelies . Ta !

 

If you can get Hershey’s dark cocoa , that’s even better !

Brownies chocolate with millet flour

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Instructions

  • 1. Take out 2 clean big bowls , a sieve , a hand or electric whisk , measuring cups and spoons. Protect your work table with old newspapers...saves on the cleaning up later.
  • 2. Pre-heat the oven to 170 degrees C
  • 3. Into one bowl ,sift in the flour , cocoa , baking powder and salt. Set aside.
  • 4. Into the next bowl , crack the eggs , one after another.
  • 5. Whisk well until it's light and airy.
  • 6. Slowly add in the sugar and whisk. Add the vanilla and whisk again.
  • 7. Now , add the dry ingredients and fold in gently , without over mixing.
  • 8. Mix in the chopped pecan nuts
  • 9. Grease a medium sized square or rectangular baking dish. Make sure it's greased on the bottom and sides evenly ,do use a brush to ensure uniformity.
  • 10. Dollop the batter and smooth it out evenly
  • 11. Place in the hot oven and bake until set the top is set and the batter comes away from the sides...it will take about 20 mts. Check it after 15 minutes.
  • 12. Once done , set it out on the wire rack to cool.
  • 13. Cut into squares and dust with icing sugar.
  • 14. Keeps well in an airtight box for a few days ,without refrigeration.

About Chef

Shanthini Rajkumar

Hello ☺ ! Welcome to Pink lemon tree. A suggestion that has turned into an immensely satisfying connect with foodies from near and far. Best described as a foodie mom ...