Best Crunchy Millet Brownies Recipes

MULTI MILLET BROWNIES

Steps:

• Mix flaxseed powder with 4 tbsp water and keep aside for 5 minutes to form a gel.
• Dry roast the Millet flours on low heat to remove the raw smell. It may take 5 to 7 minutes.
• Mix dry ingredients well and seive thrice.
• Mix jaggery in milk and filter to remove impurities. If using sugar, skip this.
• Add curd, flaxgel, butter, oil and whisk well. Mix dry ingredients in batches and fold.
• Bake at 180 deg for 30 - 35 minutes in a preheated oven.

CHOCOLATE CRUNCH BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies., In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.

CHOCOLATE CRUNCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla.
• Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan.
• Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool.
• Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.

CRUNCHY MILLET BROWNIES

Steps:

• 1. Place millet into skillet over medium heat and stir until seeds turn golden and begin to pop slightly, about 5 minutes. Remove from heat. 2. Combine millet with water in a saucepan. Heat to boiling, reduce heat, cover, and simmer for 15 minutes on low. Remove cover and cook for 10 more minutes, stirring frequently. 3. Remove from heat and set aside to finish cooking.

SHEET-PAN BROWNIE THINS

Steps:

• Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
• Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
• Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
• Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
• Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
• Do Ahead
• Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.