Gulab Jamun Brownies

Gulab Jamun Brownies

Gulab Jamun is my favourite Indian traditional dessert. I love to gobble these up warm with cinnamon ice cream… YUMMM!

I was experimenting on how I could combine a traditional Indian sweet dessert into a modern dessert. That’s when I thought Gulab Jamun Brownies! I made an eggless brownie batter and stuffed Gulab Jamun inside.

The sugar syrup used to marinate the jamuns is also used in the batter recipe to add more of the traditional flavour to the brownies.

About the ingredients:

– Hot butter melts the sugar quickly and gives a lovely smooth silky batter to work with that spreads easily.
– Milk – you can use regular cows milk but I used almond milk in this recipe, whichever milk suits your liking.
– Plain flour is what binds the brownies together.
– Cocoa powder gives the yummy rich chocolate-y taste.
– Chocolate chips and chocolate chunks – I used milk chocolate chips and dark chocolate chunks. The recipe requires 1 cup so I did 50/50 between the both.
– I used a 8×8 square silicone baking pan. You can grease it slightly and the brownies will just slide off it. If you don’t have a silicone one, then use grease proof paper to line your pan.

Print Recipe
Gulab Jamun Brownies
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Instructions
  1. Preheat the oven to 170°C
  2. Line the baking pan with parchment paper, if you are using a silicone pan then slightly grease it.
  3. In a bowl, mix together the hot melted butter and sugar.
  4. Now mix the milk and vanilla.


  5. Add the flour, cocoa powder, baking powder, and salt into the bowl with the wet ingredients and mix well.


  6. Fold in the chocolate chips and chunks.


  7. Spread half the batter evenly into the baking pan.


  8. Now add the cut up slices of gulab jamun and gently press into the pan so it rests nicely on the batter. Spread them out over the pan evenly.
  9. Cover up the pieces with the left over batter. Be gentle when spreading over the top. You should cover all the gulab jamun pieces with the left over batter.
  10. Bake the brownies in the pre-heated oven for 25-30 minutes, or until a fork comes out clean when poked into the batter. Make sure you don't poke through a chocolate chip or chunk or it will show wet.
  11. Once the brownies are baked, let them cool for about 30 minutes in the pan.
  12. Store in an airtight container in the fridge for up to 3-5 days.


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