Life’s keeping me real busy and blogging has sort of taken a back seat. Posting a recipe after more than two months! Hopefully I would be able to post more regularly.
I’m making my first post of this New Year with these delicious brownies. I love brownies and I love to experiment with different ingredients in baking my brownies. This time I tried with a very healthy ingredient, Red beaten rice/flatten rice(poha).
I got this red beaten rice from Pristine Organics as one of the prizes for an online recipe contest. I loved the product and I wanted to use in baking. I came up with this delicious and healthy brownie recipe.
Red beaten rice has so much nutritive value. Unlike white poha, red poha doesn’t undergo excessive processing, keeping the bran layer intact which makes it rich in fibre, vitamin B, calcium, iron, magnesium and other minerals. It releases energy slowly which helps in controlling blood sugar. It has been also found to be rich source of antioxidants. With dark chocolate being another high antioxidant source, this brownie is sure to be a healthy treat!
Red beaten rice brownies have a slight crunch in every bite making it different from the regular brownies. You can fine grind the poha too but I recommend to leave it slightly coarse for that crunch which is the highlight of these brownies.
- Wash the red beaten rice a couple of times and allow it to dry completely. Don’t let the water remain, press with your hands and keep it under fan for sometime. Then completely dry in the oven at 100 degree Celsius for 10 to 15 minutes or until you feel it has lost it’s moisture. I kept it like that at room temperature for a day before using so that it losses any moisture if it had.
- Grind the red beaten rice in a grinder or food processor to a fine flour. Do not fret if your food processor doesn’t fine grind it. I had some coarse particles which are absolutely okay, in fact added a nice crunch to the brownies.
- Double boil the butter and chocolate or microwave it for 30 seconds. Mix both together to form a chocolate sauce.
- Beat the eggs till light and fluffy for about three minutes. Add the sugar till creamy, for two minutes.
- Add the melted chocolate-butter mixture and vanilla extract, mix well.
- Add the red beaten rice flour and cocoa powder, fold in with light hands. Do not over mix the batter.
- Pour the batter into a parchment lined baking tray. Bake in a preheated oven at 160 degree Celsius for 20-25 minutes.
- Do not over bake. My brownies were done in 23 minutes. After 20 minutes check with a tooth pick if the crumbs stick to the tooth pick it’s perfectly done. Like cakes, brownies don’t come out clean on toothpick. If you let it bake for some more time it looses the fudgy gooey texture of brownies. Baking time will vary from oven to oven. This brownies got baked faster than the other brownies that I’ve baked so you check the temperature accordingly.
- Use a parchment or baking sheet to bake brownies because they tend to stick to the tin even if your baking dish is properly greased.
- When your brownies are out hot from the oven just bring both sides of the parchment sheet towards each other to achieve this lovely crinckled top. This has to be done when the brownies are hot.
- Use good quality dark chocolate of above 50% cocoa for rich flavor and taste.
- For the eggless version use 1/2 cup thick yogurt and a 3/4 teaspoon baking powder.
- You can replace the butter with that same quantity of oil.
I would love to answer your queries if you have any while baking these. Do drop me a comment. Happy baking!