Brownies | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia reduces calories while honey adds moisture.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour adds protein while whole wheat is more economical.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate has less sugar, cocoa nibs are less expensive.

Sift together refined flour, cocoa powder, and baking powder and set aside.

Combine wet ingredients: yogurt, date puree, melted dark chocolate, and vanilla essence in a bowl.

Blend the wet ingredients on high speed until well combined.

Add olive oil to the mixture and blend again.

Add sugar for sweetness and blend until mixed.

Incorporate the sifted dry ingredients (cocoa powder, refined flour, and baking powder) into the wet mixture.

Add oats powder and walnuts, and mix lightly.

Add milk to the batter to increase moisture and mix until combined.

Pour the brownie batter into a lined cake tin.

Top the batter with additional walnuts.

Bake in a preheated oven at 180°C for 30 to 40 minutes or until properly done.

After baking, let the brownies cool to room temperature.

Loosen the sides of the brownies and demold them.

Cut the brownies into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens