Ragi (Finger Millet) Chocolate Brownie Recipe

Donna George
Ragi (Finger Millet) Chocolate Brownie Recipe
220 ratings.

The Ragi (Finger Millet) Chocolate Brownie Recipe is the easiest, funnest, most fool-proof brownies you will ever whip up in your kitchen! This wonderful Ragi/ Finger Millet Chocolate Brownie filled with the goodness of ragi and almonds is delightfully decadent and rich. Dusted with beautiful snow white sugar, it becomes an elegant Valentine's Day dessert.

Here are more dessert recipes to try for such special occasions

  1. Heart Shaped Cake Pops Recipe
  2. Whole Wheat Bagels with Sesame and Rosemary
  3. Strawberry Chocolate Loaf Cake Recipe
  4. Maltesers Butter Cookie Recipe

Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Prep in

15 M

Cooks in

40 M

Total in

55 M

Makes:

6 Servings

Ingredients

  • 3/4 cup Cocoa Powder
  • 1 cup Brown Sugar (Demerara Sugar)
  • 1/2 cup Ragi Flour (Finger Millet) , (ragi huri hittu is best to use)
  • 1/2 cup Whole Wheat Flour , or maida
  • 200 grams Butter (unsalted) , softened
  • 2 Whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 2 tablespoons Milk
  • 1 Slivered Almonds (Badam) , or chopped walnuts to taste

How to make Ragi (Finger Millet) Chocolate Brownie Recipe

  1. To begin making the Ragi (Finger Millet) Chocolate Brownie Recipe, preheat oven to 180 C.

  2. Take a sauce pan and melt butter in really low heat. Wait till it melts, but ensure it doesn't boil or bubble. Add sieved cocoa to the butter. Stir it into a nice, gooey consistency. Add vanilla essence and take it off the heat.

  3. Add the brown sugar and stir well till the sugar has slightly melted.

  4. Sieve the flours and baking powder and add to the mixture. Combine well.

  5. Whisk the eggs well using a hand mixer and add it to the mixture. Stir in almonds or walnuts and mix well. Add a couple of tablespoons of milk for smoother texture and consistency. Make sure you do not add too much.

  6. Pop the ragi brownie into the oven in a greased baking tin and bake for about 25 minutes. (oven times may vary). Once baked completed and when a tester inserted in the center comes out clean, remove from the oven and allow it cool completely and cut into squares to serve.

  7. Store the Ragi (Finger Millet) Chocolate Brownie an air-tight container in the refrigerator up to 3-4 days and serve as desired.

Donna George

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Last Modified On Wednesday, 28 December 2016 06:02

     
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