Dark Brownie Using Desi Khand (Khandsari Sugar)

Here’s a simple brownie recipe using desi khand (unrefined sugar) instead of regular sugar:

Ingredients:

Dark chocolate: 200 g (70% cocoa preferred)

Butter: 100 g

Desi khand: 150–180 g (adjust based on sweetness preference)

Eggs: 3 large

Whole wheat flour (or all-purpose flour): 80 g

Cocoa powder: 2 tbsp (unsweetened)

Baking powder: ½ tsp

Salt: A pinch

Vanilla extract: 1 tsp (optional)

Nuts (optional): 50–75 g (walnuts, almonds, etc.)

Method:

1. Preheat oven to 180°C (350°F). Line a square baking pan with parchment paper.
2. Melt chocolate and butter together using a double boiler or microwave. Let it cool slightly.
3. Whisk eggs and desi khand in a large bowl until light and slightly fluffy.
4. (Note: Desi khand may not dissolve completely — that’s fine; it gives a rustic texture.)
5. Combine melted chocolate mixture with the egg mixture and mix gently.
6. Sift in flour, cocoa powder, baking powder, and salt. Fold everything together until just combined.
7. Add vanilla extract and nuts (if using).
8. Pour into the pan and bake for 20–25 minutes until the top looks set but the center is still slightly fudgy.
9. Cool completely before cutting. Brownies firm up as they cool.

If you'd like, I can adjust the recipe for eggless or vegan preferences as well. Would you like that?