Ragi (Finger Millet) Chocolate Brownie Recipe
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
- 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
To begin making the Ragi (Finger Millet) Chocolate Brownie Recipe, preheat oven to 180 C.
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.
Add the brown sugar and stir well till the sugar has slightly melted.
Sieve the flours and baking powder and add to the mixture. Combine well.
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.
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.
Store the Ragi (Finger Millet) Chocolate Brownie an air-tight container in the refrigerator up to 3-4 days and serve as desired.
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".