Ragi Chocolate Brownies (Eggless)

 

Ingredients

• Ragi flour (finger millet flour) – 1 cup
• Cocoa powder – ¼ cup
• Dark chocolate – 100 g (chopped or chips)
• Jaggery powder – ½ cup (adjust to sweetness)
• Whole wheat flour – ¼ cup (optional, for texture)
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – a pinch
• Curd (thick) – ½ cup
• Milk – ½ cup (lukewarm)
• Butter / Coconut oil – ¼ cup (melted)
• Vanilla extract – 1 tsp
• Chopped nuts – 2 tbsp (walnuts/almonds, optional)

Method

Step 1: Prepare the batter

1. Preheat oven to 180°C (350°F). Grease and line a square baking tin.
2. In a bowl, sift together ragi flour, cocoa powder, wheat flour, baking powder, baking
soda, and salt.
3. In another bowl, whisk curd, jaggery powder, melted butter/coconut oil, vanilla
extract, and milk until smooth.
4. Melt dark chocolate using a double boiler or microwave and mix into the wet
ingredients.

Step 2: Combine

1. Gradually fold the dry ingredients into the wet mixture.
2. Add chopped nuts if using. Do not overmix.

Step 3: Bake

1. Pour the batter into the greased tin and spread evenly.
2. Bake for 25–30 minutes or until a toothpick inserted comes out with a few moist
crumbs (not fully clean, for fudgy texture).

Step 4: Cool & Serve

1. Allow brownies to cool completely before cutting into squares.
2. Serve plain or with a drizzle of melted chocolate.

Serving Suggestions

• Enjoy as a guilt-free dessert after meals.
• Serve warm with a scoop of vanilla ice cream for indulgence.
• Perfect for kids’ tiffin boxes or tea-time snacks.

Agrinests Tip for Customers

• Swap jaggery with date syrup or coconut sugar for a healthier twist.
• Add a handful of choco chips for extra gooeyness.
• These brownies stay good for 3–4 days in an airtight container.