Besan Brownies

This recepi is a gluten free brownies and better still no white sugar or brown sugar used in the preparation. Organic jaggery went into the making of this delicious brownies. I won't call it guilt free treat as there are both semi dark and milk chocolate loaded. Better still drizzled with jaggery caramel. U heard me right unlike,ordinary caramel this black beauty deserve something special as drizzling. 

I baked this yummy besan flour brtownies as our tea time treat. My youngest Dandelion are a huge fan of brownies. Besan or gram flour usually, use in Indian sweets or savoury dishes. I haven't come across of adding besan flour into brownies here in Malaysia thus, decided to give it a go.  To my surprise the brownies turned out really well and tasted heavenly. Shall I say much better than using ordinary flour?  My girls polished off the brownies in less than an hour and that's how good it was. 

Ingredients

3/4 cups besan flour

3/4 cups organic jaggery 

3 eggs,room temperature

2/3 cup butter,room temperature 

1/2 cup dark chocolate chips

1/2 cup semisweet chocolate chips

4 tbsp cocoa powder 

1 tsp vanilla extract 

1 tsp instant espresso powder

1/3 tsp salt

9 whole walnuts

For The Jaggery Caramel Sauce

1 cup organic jaggery 

1/3 cup chilled cream

4 tbsp cold butter

Pinch of salt

Methods

Lined an 8"inch square pan with parchment paper. 

Preheat oven at 350'F or 175'C.

In a bowl sift together,cocoa powder,besan flour, salt and coffee powder.

Using a double boiler method, melt butter and dark chocolate chips. Keep it aside to cool completely.

Beat the jaggery  and eggs till creamy.  Add vanilla extract bet for 5 seconds. 

Add the melted chocolate mixture and beat till combine. 

Using a spatula, fold in the besan flour mixture. 

Add the semisweet chocolate chips and fold in to the batter. 

Pour into the prepared pan, arrange with walnuts and bake for 35-40 minutes. Meanwhile, prepare the jaggery caramel sauce.

In a heavy bottomed non stick sauce pan, melt jaggery on low heat. 

Cook without stirring for 5-8 minutes. Remove from heat and slowly add the cream and stir. Stir in the butter to combine. Season with salt. 

Keep aside to cool completely.

Remove the brownies from the oven and cool completely.

 Drizzle with jaggery caramel sauce.

Slice and enjoy.