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Photo of Whole Wheat, Walnut, Choco Chips Brookies by Anju Bhagnari at BetterButter

Whole Wheat, Walnut, Choco Chips Brookies

Anju Bhagnari
15 minutes
Prep Time
60 minutes
Cook Time
10 People
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ABOUT Whole Wheat, Walnut, Choco Chips Brookies RECIPE

Whole wheat flour + Walnuts + Choco chips + cookie base = Brookies. The hottest new thing

Recipe Tags

  • Veg
  • Medium
  • Festive
  • American
  • Whisking
  • Baking
  • Dessert
  • Healthy

Ingredients Serving: 10

  1. For the Brownies - 200 gm condensed milk
  2. 100 gm whole wheat flour
  3. 15 gm cocoa powder
  4. 125 gm dark chocolate or compound
  5. 90 ml water
  6. 1 tsp Baking powder
  7. 1/2 teaspoon baking soda
  8. 1 teaspoon vanilla essence
  9. 50 gm Amul butter, soft
  10. 1/2 cup roughly chopped walnuts
  11. 1/2 dark Choco chips
  12. For the top crumble- 2 tablespoon whole wheat flour
  13. 1 tablespoon cornflour
  14. 2-3 tablespoon powdered sugar
  15. 2 tablespoon Amul butter, room temperature
  16. For the Biscuit base-10 Digestive biscuits
  17. 3-4 tablespoon Amul butter, room temperature
  18. 1-2 tablespoon icing sugar


  1. Preheat the oven at 150 degrees for 10 minutes.
  2. Ready the biscuit base in the mean time.
  3. Crush the digestive biscuits finely and mix in the butter and the icing sugar.
  4. Knead lightly till it all comes together and on pressing in ur palm, sticks like a ladoo.
  5. Spread this in a spring form tin or a cake tin greased and lined with parchment paper, with paper hanging out on two sides so as to lift it out easily
  6. Press the base lightly and bake for 10 minutes.
  7. Ready the brownies batter till it bakes.
  8. On a double boiler, melt the chocolate and water.
  9. Add mithai mate and butter. Whisk till it becomes a smooth paste.
  10. Add the flour and cocoa powder. Whisk it till it mixes completely.
  11. Add the baking powder, baking soda, vanilla essence. Whisk it gently
  12. Add in walnuts, Choco chips. Pour over the biscuit base.
  13. Crumble together the ingredients mentioned above for the top crumble, gently using both the palms.
  14. Sprinkle on the batter and press lightly.
  15. Bake for 40-45 minutes. Check with toothpick.
  16. Remove when done and cool completely.
  17. Can also be baked as individual cupcakes or in small disposable aluminum containers.

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Reema Thukral
Reema Thukral   Jun-15-2016

interesting recipe, i will make it for my kids!

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