3 Eggless Millet Brownie with 3 Types of Sugars - Raw Sugar(Khand), Jaggery and Monk Fruit

Whole wheat chocolate chip cookie    • SAD TRUTH BEHIND Whole wheat & jaggery bak...   Whole wheat eggless cake    • DO NOT blindly trust "Influencer" recipe L...   Cheap vs Expensive    • Cheap vs Expensive Chocolate Cake why your...   Brownie formula    • Create ANY TYPE of brownie you want with t...   Eggless Millet brownie recipe With raw sugar Makes 4 small 2 inch brownies or 1 big 5 inch brownie Jowar flour 50g Ragi flour 25g Baking powder 3 g Cocoa powder 15 g 55% dark couverture chocolate 60g Butter 45g Khand sugar 60g Coffee powder 2 g Milk 75g Melt the butter and chocolate in the microwave in 15 second bursts. Sift all the dry ingredients in another bowl. Heat the milk until it just starts to simmer. Add the sugar and whisk until the sugar is completely dissolved. Add this to the melted chocolate butter liquid. Whisk until well combined. Add the wet ingredients to the dry and mix gently until completely homogenous. Transfer to 5-inch cake tin and add chocolate chunks or chopped nuts on top. Bake at 170 degrees C pre-heated oven for 15-17 minutes. Use only the bottom rod. Cool in the tin for 30 minutes and outside at room temperature for 2 hours. Then cut and serve. Jaggery Powder- Jowar flour 50g Ragi flour 25g Baking powder 3 g Cocoa powder 20g 55% dark couverture chocolate 50g Butter 45g Jaggery powder 60g Coffee powder 2 g Milk 70g Same Instructions as above. Monk Fruit Sweetner- Jowar flour 70g Baking powder 3 g Cocoa powder 20g 55% dark couverture chocolate 60g Butter 55g Monk fruit Sweeterner 50g Coffee powder 2 g Milk 125g Mix all the dry ingredients and the monk fruit sweetener in a bowl. Melt the chocolate and butter in a bowl. Add this to the dry mix along with half of the milk. Mix gently and add the rest of the milk. Transfer the thick batter to the cake tin. Bake at 170 C pre-heated oven for 15-17 minutes. Cool completely then serve!