Eggless & Gluten free fudgy crinkle top Millet Brownies|Bourbon Biscuit Brownies (Brick Brownies)

These bourbon biscuit millet brownies are thick, fudgy with a crunch in every bite. My very own take on the viral bourbon brick brownies!

Ingredients 

80 g- Powdered Jaggery

80 g - Raw Sugar

1/2 cup-  Hot Water

150g - Dark Chocolate ( chopped) 

1/4 cup - Ghee

1 tsp - Vanilla Extract

1/4 cup  - Cocoa Powder

1 cup - Ragi/Finger millet flour

1/3 cup  - Jowar/Sorghum flour

1/2 tsp - Baking Powder

1/4 tsp - Baking Soda

1/4 tsp - Salt

1/4 tsp - Instant Coffee 

Bourbon biscuits 

Method 

Place a sieve over a large bowl and add in the millet flours, cocoa powder, baking powder, baking soda, coffee and salt. Sift these in and set it aside.

In a microwave safe bowl add jaggery, raw sugar and pour hot water .Stir until all the sugars have completely dissolved.

Add the chopped dark chocolate and stir until well combined. If required microwave for 30sec  to 1min.

Now add ghee and vanilla extract. When the ghee has completely melted, give everything a good mix so all the chocolate is evenly combined in the syrup and an even mixture forms.

Now add the sifted dry ingredient.

Using a spatula, gently fold the dry ingredients into the wet and form a uniform batter.

Line your baking pan with parchment sheet.

Open the bourbon  biscuits and place a layer of the halved biscuits on the base of the pan. Keep them close to each other.

Pour the brownie batter over the bourbon biscuit base. The batter should be slightly warm when you pour it into the baking tray.

Bake these brownies at 170 C for around 20-30 minutes depending on your oven. If you prefer your brownies gooey, it will take around 20-25 mins. For a more cake like texture, bake it for 30-35 minutes.

Take the brownies out of the oven and let them cool completely to room temperature before taking them out of the pan.

Slice the brownies and enjoy the brick brownies.