Eggless Jackfruit Ragi Brownies with Caramel Popcorn Topping | Healthy Finger Millet Brownies

Eggless jackfruit flour brownies with caramel popcorn on a black background and caramel sauce

Eggless Jackfruit Ragi Brownies with Caramel Popcorn Topping | Healthy Finger Millet Brownies

Most decadent, eggless jackfruit ragi brownies can only mean healthy indulgence! The crunch of caramel popcorn and drizzle of caramel sauce makes these healthy finger millet brownies apt for your sweet cravings when friends are visiting over, or even for packing into your child’s tiffin box.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert

Cuisine: American, Indian

Servings:

Calories: 108kcal

Author: Sonia

Ingredients

FOR THE BROWNIES

1/2 cup whole-wheat flour
1 cup green jackfruit flour Eastern brand
½ cup ragi flour
¾ cup cocoa powder unsweetened
1 tsp baking powder
2 tsp vanilla essence
1.5 cup palm sugar
1 tbsp instant coffee powder
1.5 cup yogurt/
dahi/ buttermilk
1 cup water
1/4 cup butter/ oil softened at room temperature
1 tsp salt

FOR THE CARAMEL POPCORN

1/2 cup caramel popcorn (I used Act II Popcorn Caramel Bliss)

FOR THE SALTED CARAMEL TOPPING

¼ cup palm sugar
¾ tbsp butter
a pinch of sea salt flakes

Instructions

Mixing the ingredients

Start by lining a brownie tray with parchment paper and pre-heat the oven at 180°C.
For the brownies, begin to whisk together softened butter and ground palm sugar until light and airy. Now, Add yogurt and water, continue to whisk until airy. Next, add vanilla, coffee
powder and salt.
Meanwhile, in another mixing bowl, sift and add flours, baking soda,
cocoa powder and mix well.
In another mixing bowl, sift and add flours, baking soda,
cocoa powder and mix well.
With a spatula, transfer the batter into the baking tray.

Baking the brownies

Bake at 180°C for about 40 minutes, check by inserting a toothpick. When it’s done, the
surface should be crisp and dry, while the center still soft and gooey.
Remove the trayfrom the oven and allow to cool completely. Run a knife along the rim of the pans, turn over gently on a plate.
Divide into equal-sized brownie squares. Top each square with few caramel popcorn pieces. Press gently to ensure they stick to the surface.

Toppings

For salted caramel topping, heat butter and sugar on low flame for about 4-5 minutes as you whisk continuously, until a smooth pale brown sauce is formed. Drizzle immediately on the caramel popcorn topped brownie squares.
Devour!

Notes

These brownies can be packed in an airtight box and stored in refrigerator for 6-7 days. They can also be frozen and thawed at room temperature when required. Heat in microwave for 30 seconds before consumption.

Nutrition