These fudgy brownies are made with besan (chickpea flour) making them gluten-free! They are so rich and chocolaty and make the perfect treat!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 3/4 cup besan (91 grams, chickpea flour)
  • 1/2 cup cocoa powder (48 grams, unsweetened)
  • 1 teaspoon instant coffee
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 2 tablespoons flaxseed meal (14 grams)
  • 1/2 cup unsalted butter (1 stick/113 grams)
  • 1 tablespoon oil (15 ml)
  • 3/4 cup granulated white sugar (150 grams)
  • 1 teaspoon vanilla extract (5 ml)
  • 1/2 cup yogurt (120 grams, Greek/thick yogurt)
  • 1/2 cup chocolate chips

Method

  1. To a flour sifter, add besan, cocoa powder, instant coffee, cinnamon powder and salt. Sift all the dry ingredients into a large bowl.
  2. Then add in the flaxseed meal and mix. Set this aside.
  3. Chop 1/2 cup butter (1 stick) into small pieces. Place it in a glass bowl and then place that bowl over pot of simmering water. This is called the double boiler method. The bottom of the bowl should not touch the surface of water. You can also melt the butter in microwave. Stir often until the butter melts. Then remove the bowl from the pot.
  4. Let it cool down for 3 to 4 minutes. Then add in 1 tablespoon oil. I used avocado oil here.
  5. Add in the sugar and vanilla extract and mix vigorously until well combined. You can use a wire whisk or a hand/stand mixer here.
  6. Add in the yogurt now. And mix really well (vigorously) until it's all well combined. You can use a hand whisk or a mixer here. The sugar should nicely dissolve and mix well with everything at this point. This is important step.
  7. Start adding the sifted dry ingredients, add 1/2 of the mix first and start mixing using a spatula. Then add the remaining half of the dry ingredients and mix until it's all combined.
  8. Add in the chocolate chips. Mix until they are well combined into the batter.
  9. Transfer batter to a 8-inch square pan lined with parchment paper. Using a spatula, spread the batter throughout the pan. Bake at 350 F degrees for 30 to 35 minutes. You want the edges to pull away when done and the center shouldn't feel gooey. Remove from oven and very important- let it cool down for 2 hours before cutting into pieces. Do not try to cut the brownies before else they might crumble. You can even pop them in the fridge for an hour before cutting.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.