Ragi recipes lean more towards savoury dishes, but this is a refreshing, new addition to the list. Vegan, gluten-free, and still incredibly moist – that’s what you get when you follow this ragi chocolate brownie recipe. It’s a must-try for anyone looking to turn desserts and high tea into a healthier evening routine. Made from ragi flour and topped with chocolate chips (or even chopped nuts, if you wish), this ragi chocolate brownie pairs well with hot chocolate, tea, or even an ice cream for a more indulgent dish. Ultimately, these ragi chocolate brownies are easy to make, taste amazing, and are healthy enough for regular consumption.
Preheat the oven to 180 °C. Grease a square tin and line it with parchment paper. Also, add flaxseed powder and 4 tbsp of warm water to a bowl. Give it a mix and set aside for 4-5 minutes till the mixture forms a gel-like structure.
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Step 2: Mix the dry ingredients
If using nuts, powder the cashews and the almonds in a grinder or even a mortar and pestle. Also, take another bowl to mix the dry ingredients. In the bowl, sift the ragi flour, cocoa powder, baking powder and salt.
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Step 3: Make the batter
Take another bowl and add coconut oil, sugar, water, flaxseed gel, and vanilla extract. Give everything a good mix. Now, slowly add the dry ingredients to the bowl. Add in batches and gently mix to make a smooth batter. Add the nut powder, if using and give a final mix and let it rest for 5 minutes. Then give a quick stir, pour into the tin, and top with chocolate chips.
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Step 4: Bake the brownies
Add the batter to the prelined and greased tin and bake in a preheated oven for 20-25 minutes or until a toothpick inserted comes out clean. Let the brownie rest for 10 minutes before lifting the parchment paper. Cool it on a wire rack.
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Step 5: Slice and serve
Once it’s cooled down, slice into squares and serve hot with ice cream, coffee, or tea.
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American
Easy
Dessert
