A Culinary Masterpiece: Chef Sanjay Sharma’s Gluten and Sugar-Free Brownie

Renowned Chef Sanjay Sharma, the head of the School of Culinary Excellence, presents this exquisite recipe for a gluten and sugar-free brownie. This treat is a testament to Chef Sharma’s commitment to creating delicious and nutritious dishes, even for those with dietary restrictions.

Ingredients:

• Butter: 100 gms
• Dark Chocolate: 70 gms
• Jaggery Powder: 70 gms
• Instant Coffee: 1/2 tsp
• Jowar Flour: 70 gms
• Cocoa Powder: 36 gms
• Baking Powder: 1/2 tsp
• Milk: 180 ml

Instructions:

• Melt the Base:
  • Melt butter, dark chocolate, and jaggery over a double boiler or in a microwave.
  • Stir in the instant coffee until well combined.
• Combine Dry Ingredients:
  • Sift together jowar flour, cocoa powder, and baking powder.
• Mix Wet and Dry:
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
• Bake to Perfection:
  • Grease a baking tin and pour the batter into it.
  • Bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 30 minutes.

Chef’s Tip:

• Don’t Overmix: Overmixing can lead to a tough brownie. Mix just until the ingredients are combined.

Indulge in this decadent treat, knowing that it’s been crafted by a culinary expert to provide a balance of taste and health.