Ragi Chocolate Brownies
These Ragi Chocolate Brownies offer a delightful twist on a classic, infusing the wholesome goodness of ragi flour into a rich, fudgy chocolate treat. The earthy, malty notes of ragi perfectly complement the deep cocoa flavor, creating a surprisingly decadent and healthier dessert.
For 9 servings
Preheat your oven to 180°C (350°F). Grease and flour an 8x8 inch (20x20 cm) square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal.
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk thoroughly until well combined and the mixture is smooth.
Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
In a separate medium bowl, whisk together the ragi flour, unsweetened cocoa powder, baking powder, and salt until there are no lumps.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable.
Gently fold in the chocolate chips, if using, distributing them evenly throughout the batter.
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This allows them to set properly and become fudgier.
Once cooled, cut into 9 squares and serve. Store leftover brownies in an airtight container at room temperature for up to 3-4 days.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter once the dry ingredients are added; overmixing can develop the gluten in ragi (though less than wheat), leading to tougher brownies.
- 2Avoid overbaking! Brownies are best when slightly underbaked, as they continue to cook from residual heat as they cool, ensuring a fudgy texture.
- 3Always cool brownies completely before cutting. Warm brownies are prone to crumbling and won't have that desirable dense, fudgy consistency.
- 4For an extra rich flavor, use high-quality unsweetened cocoa powder and dark chocolate chips (60-70% cacao).
Adapt it for your goals.
Vegan Option
Replace eggs with 2 'flax eggs' (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) and use a plant-based butter or oil. Ensure chocolate chips are dairy-free.
Sweetener SwapSweetener Swap
Substitute granulated sugar with an equal amount of jaggery powder or coconut sugar for a deeper, caramel-like flavor and a slightly different nutritional profile.
Nutty CrunchNutty Crunch
Fold in 1/2 cup of chopped walnuts, pecans, or almonds along with the chocolate chips for added texture and flavor.
Why this is on our healthy list.
Rich in Calcium
Ragi is an excellent source of calcium, crucial for bone health, making these brownies a surprisingly good way to boost your intake.
High in Fiber
The whole grain ragi flour contributes significant dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Antioxidant Power
Both ragi and cocoa powder are packed with antioxidants, which help combat free radicals in the body, supporting overall cellular health.
Frequently asked questions
Yes, ragi flour is naturally gluten-free. However, if you have a severe gluten allergy or celiac disease, ensure all other ingredients (like cocoa powder) are certified gluten-free to avoid cross-contamination.
