1.
Chocolate brownie:
Maida 90 grams
Dark chocolate/compound 80 grams
Milk 50 grams
Butter 35 grams
Oil 1 tbsp
Cocoa powder 20 grams
Powdered sugar 80 grams
Vanilla essence 1 tsp
Baking powder pinch
2. Red Velvet Cream Cheese Brownie:
Maida 100 grams
Milk chocolate/compound 40 grams
Milk 50-60 grams
Butter 40 grams
Oil 1 tbsp
Powdered sugar 100 grams
Milk powder 2 tbsp
Corn lour 1 tbsp
Red colour 1-2 tsp
Vanilla essence 1 tsp
Cream cheese layer:
Cream cheese 75 grams
Powdered sugar 15 grams
Corn lour 1 tbsp
Milk maid 1 tbsp
Vanilla essence ½ tsp
3. Peanut Butter Brownie/Sneakers Brownie:
Maida 90 grams
Cocoa powder 20 grams
Dark chocolate/compound 70 grams
Milk 60-70 grams
Butter 40 grams
Oil 1 tbsp
Baking powder ½ tsp
Powdered sugar 110 grams
Peanut butter(optional) 3-4 tbsp
Roasted peanuts 1 tbsp
Vanilla essence 1 tsp
1
MOB: 7276833139
4. Triple chocolate Brownie:
Maida 90 grams
Cocoa powder 20 grams
Dark chocolate/compound 100 grams
Milk 60 grams
Butter 50 grams
Oil 2 tbsp
Baking powder ½ tsp
Milk powder 2 tbsp
Powdered sugar 110 grams
Essence 1 tsp
Dark, white, milk chocochips ¼ cup(As per required)
5. Fingermillet Brownie:
Ragi lour 60 grams
Oats lour 10 grams
Cocoa powder 20 grams
Besan 20 grams
Dark chocolate/compound 65 grams
Milk 60-70 grams
Jaggery powder 2 tbsp
Butter 40 grams
Oil 2 tbsp
Xanthun gum ¼ tsp
Chocochips ¼ cup
Baking powder ½ tsp
Corn lour 10 grams
Vanilla essence 1 tsp
Milk powder 2 tbsp
6. Sugarfree Brownie:
Maida 90 grams
Cocoa powder 20 grams
Sugarfree dark chocolate/compound 70 grams
Milk 60 grams
Milk powder 2 tbsp
Butter 35 grams
Oil 1 tbsp
Sugarfree powder 80 grams
Baking powder ¼ tsp
Vanilla essence 1 tsp
Corn lour 10 grams
IF USING STEVIA USE 30-40 GRAMS ONLY
2
MOB: 7276833139
7. Nutella hazelnut brownie:
Maida 95 grams
Cocoa powder 15 grams
Powdered sugar 115 grams
Milk 60-70 grams
Milk powder 1 tbsp
Butter 50 grams
Oil 1 tbsp
Vanilla essence 1 tsp
Nutella 25-30 grams
Hazelnuts 20 grams
Chocochips (optional) ¼ cup
Milk chocolate/compound 60 grams
Nutella for layering 50 grams
8. Millet Pecannut Brownie:
Jowar lour 50 grams
Oats lour 20 grams
Corn lour 5 grams
Besan 15 grams
Milk powder 2 tbsp
Milk 60-70 grams
Jaggery powder 110 grams
Milk/dark chocolate/compound 70 grams
Chopped pecan nuts ¼ cup
Vanilla essence 1 tsp
Xanthan gum ¼ tsp
Butter 50 grams
Oil 1 tbsp
Cocoa powder 15 grams
Baking powder ½ tsp
Pecan nuts For garnish
9. Rose pistachio Blondie:
Maida 90 grams
Milk powder 1 tbsp
Milk 60 grams
Butter 50 grams
Oil 1 tbsp
White chocolate/compound 70 grams
Powdered sugar 100 grams
Green, yellow, pink colour Few drops
Chopped pistachios ¼ tsp
Dried rose petals 1-2 tbsp
Baking powder ½ tsp
3
MOB: 7276833139
Glazing:
White compound 100 grams
Fresh cream 40 grams
Rose essence Few drop
Dried rose petals
Chopped pistachios
10. Oreo Brownie:
Maida 90 grams
Cocoa powder 20 grams
Corn lour 10 grams
Milk powder 2 tbsp
Milk 60 grams
Butter 45 grams
Oil 1 tbsp
Vanilla essence 1 tsp
Oreo biscuits 6-7 pieces
Dark chocolate/compound 130 grams
Jaggery powder 100 grams
11. Millet mixed fruit brownie:
Ragi / jowar lour 50 grams
Oats lour 20 grams
Almond lour 20 grams
Dark chocolate/compound 70 grams
Cocoa powder 20 grams
Milk powder 1 tbsp
Milk 60-70 grams
Butter 35 grams
Oil 1 tbsp
Vanilla/mixed fruit essence 1 tsp
Flaxseed powder 1 tbsp
Hot water 2 tbsp
Chopped nuts 1/8 cup
Mixed candied fruits ¼ cup
Powdered sugar 100 grams
Chocochips(optional) 1/8 cup
Glazing:
Butter 20 grams
Candied fruits 40 grams
Castor sugar 20 grams
Fresh cream 15 grams
Honey 15 grams
Chopped dry fruits 1-2 tbsp
4
MOB: 7276833139
12. Lemon cream cheese brownie:
Maida 90 grams
Cocoa powder 20 grams
Dark chocolate/compound 70 grams
Milk powder 1 tbsp
Milk 60-70 grams
Butter 40 grams
Oil 1 tbsp
Baking powder ½ tsp
Vanilla essence 1 tsp
Powdered sugar 100 grams
Cream cheese layering:
Cream cheese 70 grams
Powdered sugar 20 grams
Corn lour 10 grams
Lemon essence 1 tsp
Yellow & green colour Few drops
13. Cheesecake Brownie:
Maida 90 grams
Cocoa powder 20 grams
Corn lour 10 grams
Milk powder 1 tbsp
Milk 60-70 grams
Butter 45 grams
Oil 1 tbsp
Powdered sugar 115 grams
Baking powder ½ tsp
Vanilla essence 1 tsp
Dark chocolate/compound 70 grams
Cheesecake layer:
Cream cheese 65 grams
Fresh cream 20 grams
Powdered sugar 20 grams
Corn lour 1 tbsp
Vanilla essence 1 tsp
Milkmaid 2 tbsp
Procedure for making batter:
1. Mix all the wet ingredients together
2. If it becomes to thick microwave it for 10-20 seconds
3. Sieve in all dry ingredients and mix well with spatula
5
MOB: 7276833139
4. Pour the batter in 8*8 inches square tin and bake in a pre heated oven @ 170°
for 30-35 minutes
IMPORTANT TIPS:
- YOU CAN USE EITHER COMPOUND OR COUVERTURE CHOCOLATE
- PRICING WILL CHANGE WITH CHANGE IN INGREDIENTS
- CAN MAKE ANY BROWNIE WITH JAGGERY POWDER
- SHELF LIFE OF BROWNIES WILL BE 2-3 DAYS
- IF YOU WANT TO INCREASE SHELF LIFE OF BROWNIES ADD PRESERVATIVE
- PRESERVATIVE: POTASSIUM SORBATE (1 GRAM WHILE MIXING LIQUID
INGREDIENTS)
- BROWNIES ARE ALWAYS SOLD ON PER PIECE BASIS AND NOT ON GRAMS/KG
- BROWNIES ARE F 2 TYPES: CAKEY & FUDGY
- SELLING PRICE OF PER PIECE OF BROWNIE CAN START FROM RS.90 PER PIECE
TO RS. 150 PER PIECE
- YOU CAN ADD NUTS OF YOUR CHOICE
- ALL THE ABOVE RECIPES WILL MAKE 9 PIECES OF BROWNIES
- BUTTER SHOULD BE MELTED
- USE ALL OTHER INGREDIENTS ON ROOM TEMPERATURE
6
MOB: 7276833139
