There are times when i want to bake too many things at one go. I was in the mood for a butter cookie and then there was this dark chocolate bar i had saved up for making brownies. I have also been very keen on trying amaranth flour in cakes. Everything in my head came together to give this yummy dark chocolate 3-grain brookie with a brownie made of wholewheat, ragi and amaranth flours and a crumbly wholewheat butter biscuit base. I also used cane sugar for the first time and the flavour that it lends to the bake is amazing.
3-Grain Dark Chocolate Brookie/ Cookie Brownie
Grease and line an 8 inch square tin. [Let the parchment paper be slightly higher around the edges. This will help us remove the cake easily]
For the biscuit dough- Cream the butter and sugar until it turns light and smooth. Add the whole wheat flour and bring the cookie dough together. It might seem slightly dry , that is ok. Transfer the dough to the prepared baking tin and press it down firmly to get a uniform 'cookie base'. Keep it in the refrigerator until our brownie batter gets ready.
Preheat the oven at 180 degrees for 10 minutes.
Sieve the 3 flours , cocoa powder, baking powder and baking soda together 4-5 times .
Melt the chocolate and butter together in a double boiler. [ Heat water in a vessel and place another vessel with the chocolate and butter over it. The water should not come in direct contact with our butter chocolate mix ].
Remove from the heat. Add vanilla essence and beat in a couple of times to get a smooth chocolaty batter. Set aside.
Mix the curd and milk together. Set aside for 5 minutes.
Add sugar and beat the mixture well.
Add this to the melted butter- chocolate . Beat well with a balloon whisk, until all the ingredients are well combined.
Fold in the sieved flour gently, until no lumps remain.
Pour the brownie batter over the prepared cookie base.
Bake in the preheated oven at 160 degrees for 20-25 minutes.
Allow to cool for 15-20 minutes.
Carefully pick up the cake using the edges of the parchment.
Place over a wire rack and allow to cool completely before slicing.
Oven temperature and time may vary.
I chose not to add any nuts since the amaranth flour gives a lovely crunch of its own.
You can prepare amaranth flour easily at home. Dry roast the amaranth seeds till they lose their raw smell and then grind them into a fine powder in your electric mixer.
The biscuit base can be of any kind. You can check the cookie recipes in the blog in case you are in the mood to experiment.
Ragi and amaranth flours on their own do not bind very easily. Thus the amount of wholewheat is comparatively more in the recipe. Do keep the same proportions or the cake would turn crumbly.
I have used cane sugar, as it has a distinct flavour of its own and is also healthier compared to the refined sugar. You may replace it with the same quantity of regular white sugar [powdered] / castor sugar.