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Karuppu Kavuni Brownie made with black rice and dark chocolate

Karuppu Kavuni Brownie (Black Rice Brownie)

This Karuppu Kavuni Brownie is a rich and fudgy fusion dessert made with black rice (Karuppu Kavuni), dark chocolate, and brown sugar. It combines the earthy aroma of traditional South Indian ingredients with the indulgence of a classic brownie. Perfectly moist, mildly chewy, and full of deep chocolate flavor a must-try healthy twist for chocolate lovers!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 brownies
Course: Dessert, sweets
Cuisine: Indian, south India
Ingredients Method Notes

Ingredients
  

  • 200 gms dark chocolate
  • 100 gms unsalted butter
  • 50 gms Karuppu Kavuni black rice powder — finely ground
  • 25 gms cocoa powder
  • 15 gms wheat flour
  • 200 gms powdered brown sugar
  • 3 nos fresh eggs
  • almonds and walnuts Toppings

Method
 

  1. Melt dark chocolate (200 g) and unsalted butter (100 g) together using the double-boiler method.
  2. Stir until smooth and glossy, then set aside to cool slightly.
  3. In a separate bowl, whisk together Karuppu Kavuni powder (50 g), cocoa powder (25 g), and wheat flour (15 g) until lump-free.
  4. Beat 3 eggs until foamy.
  5. Add powdered brown sugar in 3 batches, whisking continuously until the mixture becomes light brown and airy.
  6. Add the dry mix to the egg-sugar mixture in 3 parts.
  7. While adding the second batch, pour in the melted chocolate-butter mix and continue beating gently.
  8. Add the final dry mix batch and whisk until smooth and light.
  9. Line a baking tray with parchment paper and pour the batter evenly.
  10. Add your favorite toppings on top.
  11. Bake in a preheated oven at 180°C (356°F) for 25–30 minutes, or until a toothpick inserted in the center comes out slightly sticky.

Notes

  • Use finely ground Karuppu Kavuni (black rice) powder for a smooth brownie texture. Slightly coarse powder can make the brownie gritty.
  • Do not overbake. Brownies should remain soft and fudgy in the center  a slightly sticky toothpick means perfect consistency.
  • You can replace brown sugar with jaggery powder for a more traditional, earthy flavor.
  • Adding a pinch of sea salt enhances the chocolate’s richness.
  • To make it more indulgent, fold in chopped nuts, choco chips, or grated chocolate just before baking.
  • For a gluten-free version, replace wheat flour with almond flour or more black rice flour.
  • Always line the baking tray with parchment paper to prevent sticking and for easy removal.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.