Gluten-free goodness

A lot of people say that brownies are super easy to bake but, this is one thing that I’ve not been able to grasp. Somehow that perfect recipe seems to elude me. I’ve tried so many versions! With cocoa powder, check. With melted chocolate, check. With white butter, check. With olive oil, check. With all-purpose flour, check. You get the picture now?

I’ve been making small changes to what we eat. Yes, I’ll admit I’m sneaky like that, especially when I add bran into the whole wheat used for rotis. Or bottle gourd for the base of a delicious corn soup. So I’ve been wanting to bake a little more with millet flours. They impart such a lovely earthy, almost nutty, flavour to the dish.

So this morning when I was on my baking spree, I thought I’d use some Jowar or Sorghum flour to bake with. I initially decided to bake a chocolate cake & frost it with a ganache; maybe even throw in a splash of rum to take it up another notch. Anyway, as I was gathering all the ingredients, I wondered – why not try baking brownies instead? I already had one cake in the oven so it only seemed right to bake something different.


This brownie recipe is the result of several experiments. But what I loved about the result this time is that it was dense, like how anything millet-based often is, & the chocolate & walnuts seemed to just blend in so well. I think I’ve found a keeper!

Jowar brownies

1/2 cup of jowar (sorghum) flour

1/4 cup of whole wheat flour

2tbsp of cocoa powder

1/2 tsp of baking powder

3/4 cup of sugar

1/4 cup of milk

1/4 cup of olive oil

1/3 cup of whey (I used fresh whey from homemade curd)

1 tsp of vanilla essence

2 tbsp of choco chips

1 tbsp of walnuts, chopped

A pinch of salt


Sift the flours, salt, cocoa powder & baking powder together in a large mixing bowl. Keep this aside.

Take another mixing bowl, add the oil & sugar & mix until smooth. Then add the milk, whey & vanilla essence into this. Cream together until the sugar dissolves.

Now add the liquid mixture to the dry ingredients & mix well. Finally, fold in the walnuts & choco chips into this.

Pour the batter into a prepared baking tray. Bake for 25 minutes at 180 degrees or until a skewer inserted into the middle comes out clean.

Cool on a wire rack & then cut into squares.

  • The brownie may look a little underdone but as long as the skewer comes out clean, you’re good. It will set as it cools down
  • I’ve used raw cane sugar in this recipe. You can use regular white sugar or even demerara sugar instead
  • To make a really gooey brownie, swap the cocoa powder with melted chocolate. And to up the sin quotient, add chocolate chunks to the batter. Only dark chocolate, please!

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