India x USA

Meetha paan brownies

The after dinner paan and the after dinner brownie finally settled their argument.

70 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

326kcalsame

4 gproteinsame

3 gfibresame

70minutessame

Per serving, worked out from the ingredient table.

Betel leaf6 leaves, stems removed

Gulkand3 tbsp

Water1 tbsp

Dark chocolate (bittersweet chocolate)200 g, chopped

Butter⅔ cup

Egg3

Sugar1 cup

Maida (all-purpose flour, plain flour)¾ cup

Cocoa powder (unsweetened cocoa powder)3 tbsp

Salt¼ tsp

Cardamom¼ tsp

Tutti frutti (glacé fruit, candied fruit)2 tbsp

Desiccated coconut (unsweetened shredded coconut)2 tbsp

Fennel seeds1 tsp, lightly crushed

6 steps

1Grind the betel leaves, gulkand and water to a smooth green paste.
2Melt the chocolate and butter in a bowl over gently simmering water. Cool 5 minutes. Heat the oven to 180°C and line a 20 cm square tin.
3Whisk the eggs and sugar for 3 minutes until pale. Whisk in the chocolate, then fold in the maida, cocoa, salt and cardamom.
4Spread in the tin. Dot the paan paste on top and swirl with a skewer. Scatter the tutti frutti, coconut and fennel.
5Bake in the oven at 180°C for 22 to 25 minutes.
6Cool in the tin for 1 hour before cutting into 16 squares.

Serve it like this

Stack three squares on a betel leaf on a dark plate. Dust with fennel sugar and add a single glacé cherry on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.