Healthy Chocolate-Orange Swirl Brownies (Gluten-Free Option)
40 minutes
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About Healthy Chocolate-Orange Swirl Brownies (Gluten-Free Option)
Craving brownies but watching your waistline? These Healthy Chocolate-Orange Swirl Brownies offer guilt-free decadence with a burst of citrusy sunshine. Imagine sinking your teeth into a fudgy, moist brownie infused with the bright tang of orange and rich dark chocolate.Made with wholesome ingredients like whole wheat flour, jowar flour, and ragi flour (or gluten-free alternative), these brownies get their vibrant orange flavor from fresh juice and zest. A touch of jaggery and carrot puree adds natural sweetness and moisture, creating a truly irresistible treat.The beautiful swirl pattern and generous chocolate chunks make these brownies as stunning as they are delicious. Perfect for a healthy snack or a satisfying dessert, they’re sure to banish your sweet cravings without the guilt.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1/2 cup Whole Wheat Flour whole
- 1/2 cup Jowar Flour
- 1/4 cup Ragi Flour or gluten-free blend
- 1 tsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Sunflower Oil
- 2 Large Eggs
- 3/4 cup Jaggery Powder
- 1/2 cup Orange Juice fresh, from half an orange
- 1/2 tsp Orange Zest
- 1 tsp Vanilla Extract
- 1/2 cup Carrot Puree boiled and pureed, from about 2 carrots
Chocolate
- 3/4 cup Chocolate Chunks 75% cocoa, dark
- 1 Tbsp Chocolate Chips dark
- 1 Tbsp Chocolate Shavings dark
Instructions
- Boil the carrots until tender. This will ensure they blend into a smooth puree.
- Drain the carrots and let them cool completely. Then, puree until smooth.
- In a large bowl, whisk together the whole wheat flour, jowar flour, baking powder, and salt. Sieving the dry ingredients helps create a light and airy texture in the brownies.
- In a microwave-safe bowl, melt the dark chocolate chunks with 1/4 cup of sunflower oil. Alternatively, use a double boiler to prevent scorching.
- Set the melted chocolate mixture aside to cool slightly.
- In a separate bowl, whisk the eggs until light and frothy.
- Add the vanilla extract, remaining sunflower oil, and jaggery powder to the eggs. Whisk until well combined.
- Divide the egg mixture evenly into two separate bowls.
- In the first bowl, combine the egg mixture with the cooled melted chocolate. Mix until fully incorporated.
- Add the ragi flour (or gluten-free blend) to the chocolate mixture and mix well.
- Gently fold in half of the dry ingredients into the chocolate mixture.
- If the batter seems too thick, add 2-3 tablespoons of water to achieve a smooth, pourable consistency.
- In the second bowl, combine the remaining egg mixture with the orange juice, orange zest, and carrot puree. Mix until everything is well incorporated.
- Gently fold in the remaining dry ingredients into the orange batter.
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Pour the chocolate batter into the prepared baking pan.
- Pour the orange batter over the chocolate batter.
- Using a toothpick or knife, swirl the two batters together to create a marbled effect.
- Sprinkle the chocolate chips and chocolate shavings evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely in the pan before slicing and serving. Enjoy!
Recipe Notes
Expert Tips
- For extra fudgy brownies, slightly underbake them. Start checking for doneness around the minimum baking time.
- Use high-quality cocoa powder for a richer chocolate flavor. Dutch-processed cocoa powder will yield a darker, more intense brownie.
- Don't overmix the batter. Overmixing develops gluten, resulting in a tougher, chewier brownie.
Storage Instructions
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For longer storage, freeze brownies tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before serving.
Also See
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Recipe Nutrition
Calories: 383kcalCarbohydrates: 43gProtein: 6gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 0.004gCholesterol: 41mgSodium: 231mgPotassium: 283mgFiber: 4gSugar: 21gVitamin A: 2616IUVitamin C: 3mgCalcium: 97mgIron: 4mg
femina shiraz
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4 Comments
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This looks so inviting! I’m eager to try it.
What a great recipe! Thanks for sharing.
What a delicious recipe! Thanks for posting.
Such an enticing dish! Thanks for the recipe.