Whole Wheat Paan Brownies

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The sweet and aromatic flavours of gulkand combined with refreshing taste of paan creates a delicious twist on traditional brownies. A fusion dessert experience! These Whole Wheat Paan brownies are a delightful balance of flavours!

Whole Wheat Paan Brownies

Paan and Gulkand brownies are a fusion dessert that combines the traditional flavours of paan with the sweetness of gulkand. These Whole Wheat Paan brownies are made by adding finely chopped paan leaves and gulkand into a classic brownie batter, resulting in a unique and aromatic treat.

The combination of refreshing paan and floral gulkand creates a delightful balance of flavors, making these brownies a delightful indulgence for those looking for something different this festive season.

Whole Wheat Paan Brownies

What goes into Whole Wheat Paan Brownies?

  • Paan Leaves (Betel Leaves) – Refreshing, slightly spicy and subtly sweet with a cooling sensation that leaves a lingering aftertaste.
  • Gulkand (Rose Petals preserve) – Rich floral essence of roses, with subtle sweetness that is both delicate and aromatic.
  • Cardamom – exotic flavour
Whole Wheat Paan Brownies


Brownies can be stored at room temperature (20C-25C) for up to 3 days in an airtight container or in the fridge for up to 5 days. Once refrigerated, they will become like thick fudge. Reheat in the microwave for gooey brownies, if you’d prefer.

Like this recipe? Try more recipes for Holi –

Whole Wheat Paan Brownies

Recipe by thecrumbstoriesCourse: DessertDifficulty: Easy


Prep time


Cooking time




  • 100 g Unsalted Butter

  • 40 g Olive Oil

  • 180 g Dark Chocolate

  • 180 Brown Sugar

  • 2 Eggs

  • 1 Egg Yolk

  • 90 g Whole Wheat Flour (Aata)

  • 30 g Dutch Cocoa Powder

  • 1/2 tsp Salt

  • 1 tsp Vanilla Extract

  • 3-5 Betel Leaves (Paan Leaves)

  • 2 tbsp Rose Petals Preserve (Gulkand)

  • 2 Cardamom pods, seeds only


  • Preheat the oven to 170 C.
  • In a heat proof bowl, melt the chocolate and butter together on a double boiler or in the microwave at 30 second bursts. Let it cool.
  • In another bowl, beat the eggs, egg yolk and the sugar till the sugar is completely dissolved. The mixture will look pale and fluffy (Takes about 5 mins)
  • Add the melted chocolate and butter to the egg mixture and beat well. Now, add in the olive oil and mix well.
  • Sift whole wheat flour and cocoa powder. Add the sifted dry ingredients to the wet batter and fold till combined.
  • In a blender, blend betel leaves, rose petals preserve and cardamom seeds. Add to the brownie batter and fold till mixed well.
  • Grease and line an 9 x 9 inch square pan. Pour the brownie batter into the pan.
  • Bake in the preheated oven for 25-28 mins. Check with toothpick. The brownies are done if the toothpick comes out with moist/sticky crumbs.
  • Once done, let it cool and cut into 9 large or 16 smaller squares.


  • Don’t over mix the batter after adding the dry ingredients as that will change the texture of the brownies and release all the air we incorporated earlier.
  • When the brownies are fresh baked, they will be a little too soft and gooey. Will firm up as they cool.

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