Warm and fudgy peanut chikki jaggery brownies are bliss! Make these brownies with easily available pantry staples. These brownies are refined sugar-free, eggless and with oil instead of butter. Amazing, right? This brownie recipe is one of my all time family favorite recipe.
About This Recipe
Goodness loaded peanut chikki brownies are fudgy, chocolaty, decadent and nutty. Chikki is similar to praline. Chikki is a traditional Indian candy (brittle) with jaggery and nuts. Peanut chikki is one of the popular sweet snack.
Adding chikki to brownies not only enhances taste but gives an appealing look. These Jaggery Chikki Brownies make the best food gift ever.
Adding jaggery brings in unique taste in the brownies. Jaggery is a type of unrefined sugar coming from palm or sugar cane. Jaggery being unrefined, is absorbed slowly by the body.
My fudgy brownies with oil instead of butter are soft, moist and have perfect crisp crackly top. One more twist in the taste is, using cocoa powder instead of chocolate.
Cocoa powder adds color, flavour and texture to brownies. Adding cocoa powder instead of chocolate, decreases the sugar and fat content in brownies.
Jaggery Brownie Ingredients
Flour: You have two options for flour. You can either use all-purpose flour or whole wheat flour. I always use all-purpose flour when I am baking eggless recipes.
Jaggery | Gur: These days jaggery powder is easily available in any grocery store. You can order it online too. Use good quality organic jaggery powder only.
Jaggery powder is easy to mix with wet ingredients. Jaggery is not as sweet as white granulated sugar. So, when substituting jaggery for white sugar, add ¼- ½ cup more than the required amount.
Cocoa Powder: I always use natural unsweetened Hershey’s Cocoa Powder. This add color, flavour and texture to my bakes.
Baking Soda & Baking Powder serves as leavening agents in baking.
Salt: A pinch of salt brings the best taste of each ingredient used.
Curd: As we are making eggless brownies, we are using curd in place of eggs. Add curd to a muslin cloth and tie it tightly. Hang this for 1-2 hours. Use thick curd only. If curd is watery, then it will add more moisture to the batter. The batter may turn thin.
Instead of curd, you can use Greek yogurt or buttermilk too. But remember to use thick yogurt to avoid thinning of batter.
Vanilla Essence: Adds flavour.
Vegetable Oil: As we are baking brownies with oil instead of butter, we are using sunflower oil. You can use any vegetable oil, which do not have any flavour of its own.
Toppings For Peanut Chikki Jaggery Brownies:
As the title of the post says, I used peanut chikki. The main ingredients of my peanut chikki are jaggery and peanuts.
Topping brownie with peanut chikki gives crunch, taste and appealing look. If peanut chikki is not handy, then you can use any nut like almond or walnut or pistachio or peacan or macadamia nuts. Coarsely chop the nuts and sprinkle over the batter.
You can even use mixed nut chikki or almond brittle or parline on top of brownies.
Peanut Chikki Jaggery Brownies
These brownies are moist, fudgy, chocolaty, nutty and extremely delicious. Apart from this, jaggery brownies are,
- refined sugar free
- low in calories
- low in fat
- no butter
- made with jaggery, cocoa powder and vegetable oil
- ½ cup All-Purpose flour
- ½ cup Jaggery powder
- 1 tbsp. unsweetened Cocoa powder
- ¼ cup thick Curd
- 4 tbsp. Milk
- 3 tbsp. Oil
- ½ tbsp. Vanilla essence
- ½ tsp. Baking powder
- ⅛ tsp. Baking soda
- pinch of Salt
- 3 tbsp. crushed Peanut chikki
How To Make Peanut Chikki Jaggery Brownies
Step by Step Recipe
Step 1: Line the baking pan with parchment paper or grease it with oil.
Gather all the ingredients for baking brownie and keep them on kitchen counter.
Pre-heat the oven on 180°C for 10 minutes.
Step 2: Mixing Wet Ingredients
In a bowl add curd and to this add jaggery powder. Combine well.
Now add milk and vanilla essence. Whisk well.
To this add oil and combine well.
Step 3: Sieving Dry Ingredients
In another bowl sieve in flour, cocoa powder, baking powder, baking soda and salt.
Sieve the ingredients twice.
Step 4: Combing Wet and Dry Ingredients
Make a well in the center of dry ingredients and pour in half of the wet ingredients.
Gently fold in the dry ingredients in wet ingredients by cut and fold method.
Now add in remaining wet ingredients and gently combine till there are no large flour pockets.
Do not over mix the batter.
Step 5: Adding Brownie Batter To A Baking Pan
Pour the batter into a greased or parchment lined baking pan.
Spread the batter evenly.
Sprinkle crushed peanut chikki evenly over the brownie batter.
Tap on the kitchen counter to release the air bubbles.
Step 6: Baking Brownies
Place the baking pan in pre-heated oven and bake for 20 minutes on 180°C (350°F).
Insert a skewer or toothpick in the center, if it comes out with few moist crumbs, then brownies are ready.
Remove them from oven and leave the baking pan on cooling rack.
Step 7: Cutting Brownies
After 15 minutes, run sharp knife along the edges of the pan and gently tap the pan on the back.
Leave the brownie upside down on the cooling rack for 10 minutes.
After 10 minutes, gently flip and cut into pieces.
Step 8: Serving & Storing
Brownies tastes best when served or relished warm.
Serve these with coffee or hot chocolate.
You can pack these in snack box and brownie is my all time favorite mid-night snack.
Wrap each piece in parchment or cling film and leave in freezer. If stored in freezer correctly, they stay good for a week.
Generally, brownies are good to be eaten in a day or two.
Store brownie pieces in air tight moisture free tupperware jar or cake storage box.
Baking Pan - I used 12*10*2 inch brownie baking tray. I brushed the baking tray with oil on inside.
Amount Per Serving: Calories: 80Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 48mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g