Epic Eggless Walnut Brownie & Chocolate Caramel

If you love your brownies to be super fudgy, very chocolatey and decadent, then these brownies are just for you! Top the brownies with some luscious chocolate caramel and I call it brownie heaven!

These eggless brownies are very gooey and fudgy, made with cleaner, nutritious ingredients and are really simple to make, with only a few ingredients that are easy to find. Walnut brownies that are actually made with lots of walnuts in the batter. And some on top of course for that beautiful nutty crunch.

These brownies go perfectly well with a velvety chocolate caramel that is made with Jaggery. An easy and simple recipe that makes a decadent chocolate caramel. You of course drizzle it over your brownie, but this Jaggery Chocolate Caramel is so delicious that you can use them to jazz up a lot of things. Like make yourself a brownie sundae, or pour over some ice cream, toast, pancakes, oatmeal or overnight oats, chia puddings, so much more!

This brownie recipe is inspired by my all time favourite brownie recipe by non other than Nigella Lawson’s Flourless Chocolate Brownies.

Lets have a look at the main ingredients for this recipe

Wholewheat Flour forms the base for these brownies. This is our pantry staple ‘Gehu ka aata’, a fine milled whole wheat flour that works quite well in baking. It has more fibre and nutrients than all purpose flour (maida) that gets stripped off in the refining process.

Walnuts are a must in a walnut brownie, isn’t it?! Walnuts have a lot of natural oils of their own and are rich in Omega 3 fatty acids, along with fibre and many minerals. Here walnuts help in creating a gooey and fudgy texture without needing too much sugars or fats.

Jaggery is the main sweetener in these brownies. As it is an unrefined sugar, it has a rich molasses flavour and retains a lot of nutrients from sugar cane. Though similar in calories to refined sugars, it is considered nutritionally better.

Cocoa Powder helps in bringing a rich chocolatey flavour. Using a good quality cocoa powder and chocolate will make all the difference. You can use Dutch processed cocoa powder here or Raw cacao powder as well.

Dark Chocolate makes these brownies decadent and intensifies the chocolate flavour. Using a good quality chocolate will elevate the flavour. Pick Curvature chocolate over compound chocolate if you can. Curvature chocolate has cocoa butter and the flavour and quality is thus better. Compound chocolate has other vegetable fats and is made after cocoa butter is extracted. So the flavour is not as beautiful. You can go for a semi sweet chocolate or a bitter chocolate based on your personal preference.

Ghee/Butter can be used interchangeably in this recipe. This recipe uses a lot less added fat than most fudgy brownie recipes. But a little goes a long way here. Ghee/Butter adds richness and helps in creating a creamier mouthfeel.

Milk provides the moisture needed to form the dough. You can use whole milk, skimmed milk, any plant based milk (not coconut milk as it has an intense flavour of its own) or use the same amount of water in the recipe.

If you love baking Brownies at home that are made with cleaner, more nutritious ingredients, you may like these recipes:

Eggless & Gluten free Fudgy Crinkle Top Millet Brownies

Eggless & Gluten free Sweet Potato Brownies with no added fats

Now that we have covered all the ingredients for this recipe, here is the detailed written recipe for you!

Eggless Wholewheat Walnut Brownies

Serves: 9-16

Rating: 5.0/5

( 1 voted )

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Ingredients

For Brownie -

1 cup (130 g) - Wholewheat Flour

1 cup (120 g) - Walnuts

3/4 cup (100 g) - Jaggery

1/3 cup (30 g) - Cocoa Powder

150g - Dark Chocolate

1/2 cup (125 ml) - Milk

1/4 cup (45 g) - Ghee/Butter

1 tsp (5 ml) - Vanilla Extract

1/4 tsp - Salt

1/2 tsp - Baking Soda

 

For Jaggery Chocolate Caramel -

1/2 cup (65 g) - Jaggery

2 tbsp (30 ml) - Water

1/4 cup (60 ml) - Fresh Cream

1 tbsp - Ghee/Butter

25g - Dark Chocolate

Instructions

For Brownie -

1. Take a sauce pan and add the milk. Place it on medium heat and bring the milk to a boil. Switch off the heat.
2. Add jaggery and chocolate. Lightly spread them in the pan so all the chocolate is dipped in the hot milk. Let it sit for 5-7 minutes.
3. Now add the ghee and vanilla extract. Give it a good stir until all the melted chocolate, jaggery and ghee is evenly combined. Set it aside for few minutes until you prepare the dry ingredients.
4. Take the whole wheat flour, walnut, cocoa powder, baking soda and salt in a blender jar and process it until the walnuts have turned into a fine powder.
5. Take it out in a bowl and gently pour the wet ingredients prepared in step 3.
6. Using a spatula, fold gently until a smooth and even batter forms.
7. Pour this into a parchment lined 9x9 square baking pan and smoothen the top.
8. Sprinkle some chopped walnuts all over the top and bake the brownie in a preheated oven at 180 C for 20 minutes for a gooey and very fudgy brownie or for 25 minutes for a slightly firmer texture.
9. Take the brownie out of the oven and let it cool slightly in the pan before taking it out on a wire rack to cool completely.
10. Slice the brownies into 9 or 16 equal squares once the brownie has cooled completely.
11. Store any leftover brownies in an airtight container in the refrigerator for upto a week.

For Jaggery Chocolate Caramel -

1. Take jaggery in a sauce pan and add water. Place it on medium heat and stir it regularly until all the jaggery is melted.
2. Let the jaggery come to a boil and turn the heat low. Cook the jaggery for 5 more minutes.
3. Switch off the heat and stir in the fresh cream until all the cream is evenly mixed in. Place the pan back on low heat and let this cook for 5 minutes.
4. Switch off the heat and add the dark chocolate and ghee/butter. Make sure all the chocolate is covered in the caramel. Let it sit for 5-7 minutes.
5. Stir the mixture thoroughly until all the chocolate is melted and evenly mixed in.
6. This chocolate caramel will look quite thin at this stage but it will thicken as it cools.
7. Drizzle it over the brownie while serving.
8. Store any leftover chocolate caramel in an airtight bottle in the refrigerator for upto 2 weeks.

 

Notes

1. Use Dutch processed cocoa powder for an intense flavour and darker colour.
2. You can use Raw cacao powder as well. It is slightly bitter. If you want to use raw cacao and still get a sweeter taste, use 50-55% dark chocolate that is sweeter compared to 70-75% dark chocolate.
3. Use your dark chocolate to adjust the sweetness of your brownies. For a sweeter taste, use 50-55% dark chocolate . For a slightly bitter and intensely chocolatey taste, use 70-80% dark chocolate.
4. When you are grinding the walnuts, don't worry about over processing and walnuts releasing their oil. Grinding walnuts with wholewheat flour enables us to process the walnuts into a fine powder and that creates a fudgy texture.

Did You Make This Recipe?

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