Chunky and healthy barley flour chocolate walnut brownie
Chunky and healthy barley flour chocolate walnut brownie

Just the word brownie, somehow has the knack of turning a horrible, horrible day into one that you can sail through. even if it involves, measuring, baking and just basking in the aromas that lilt through the kitchen. This Thursday was no different. Home alone, i was bored out of my wits, gym routine done, cooking done, grocery shopping done, I had more than half the day on my hand, completely free! The oven yet again became my best go-to-friend! :) Doesn’t it always…

I brought out my recipe file and leafed through recipes till i came across a version of a simple dense brownie that would work very well for my diabetic husband!

You can add cranberries or raisins along with the walnuts to add to the texture and flavour
You can add cranberries or raisins along with the walnuts to add to the texture and flavour

A few additions and subtractions, and I had the perfect recipe for these dense, gooey, chocolatey brownies, that are not as harmful to the waist line as the regular version are. If you use coconut oil, it will have a trace aroma, you can use unsalted butter if you like.

Time taken: 1 hour

Preparation time: 20 minutes

Cooking time: 40 minutes

Skill level: Basic

Serves: 8 adults

Equipment needed: Oven, 8×6 inch Cake tin, Beater

Ingredients:

  • 3/4 cup coconut oil (you can also use unsalted butter)
  • 4 eggs, at room temperature
  • 1 cup barley flour (you can also use all-purpose flour)
  • 1/2 tsp baking powder
  • 3/4 cup walnuts, crushed
  • 12 walnut halves
  • 3/4 cup chocolate chips (I’ve used sugar chocolate compound)
  • 2/3 cup unsweetened chocolate powder (I’ve used Hershey’s)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup sugar (I’ve used 3/4 cup palm sugar) you can also use any sugar-free substitute of your choice

Method:

1. Heat the oven to 180 degree Centigrade.

2. Use a butter paper and line your baking tray right to the edges.

3. If using butter, melt the butter and chocolate chips together and bring to room temperature.

Beat the eggs with the chocolate and butter mix till it is light in texture
Beat the eggs with the chocolate and butter mix till it is light in texture

4. If using oil, melt the chocolate and add it to the oil. Bring it to room temperature.

5. Sieve the flour, baking powder and chocolate powder together.

6. Grind the palm jaggery to a fine powder.

7. Beat the eggs till they are light in colour and fluffy. Add the chocolate and butter mix to it and mix well.

8. Add the sugar and beat further.

9. When well mixed all the flour mixture till well combined.

10. Add the crushed walnuts and mix well.

Divide your walnut halves in such a way that every piece will have a walnut when it's cut up into squares!
Divide your walnut halves in such a way that every piece will have a walnut when it’s cut up into squares!

11. Pour into the readied tin, place halved walnuts on top to create a pattern. Bake for 40 minutes.

12. Pierce a wooden skewer to check if done, the outsides should be well set and the insides just done.

Brownie's shouldn't be spongy to touch.
Brownie’s shouldn’t be spongy to touch.

13. Cool in the pan for 30 minutes.

14. Cut into 1 inch squares. You can sprinkle some icing sugar just before serving.

I like my brownie to be thick, and dense and gooey and thus use chocolate chunks instead of chocolate chips!
I like my brownie to be thick, and dense and gooey and thus use chocolate chunks instead of chocolate chips! They leave pockets of chocolate liquid which is really super to bite into.

Leave a Reply

Your email address will not be published. Required fields are marked *