Gluten-Free Brownies made only with Ragi without mixing any other flour in it is a hidden treasure lying in the heap of millets. The recipe is easy, the taste is so awesome, nutrition is full-on!

Look at the color and texture of these brownies! Isn’t it amazing?

Eggless Ragi Brownies

With Nuts Sprinkled

Eggless Ragi Brownies with chocolate sauce
With Chocolate Drizzled


Unlike other millet preparations, in this recipe, you just can’t taste Ragi no matter you may how much you try. And unlike regular Brownies, Ragi Brownie is very light to have and can be enjoyed as it is or with ice cream.

This Ragi Brownie is in total contrast with my earlier Brownie recipe,  which is sinful, whereas this one is completely guilt-free. It is a healthy and yummy treat for all including those who have an aversion with the name ‘millets’ only.

I had been planning to bake Ragi Brownies for long but didn’t as somewhere in my heart was not prepared to have it in this form.  I have made Ragi Muffins with chocolate, Ragi Lavash Crackers, and Ragi Banana Bread in the past. They all taste good, in fact, Ragi crackers are my son, Siddharth’s favourite but still, its true that they do have a distinct flavour of Ragi.

Being happy with all my Ragi recipes, these Brownies did deserve a try.  I followed my own recipe of Chocolate Walnut Brownies, just substituting the all-purpose flour with Ragi flour and omitting white sugar completely. When I baked it, it looked good. And when I tasted it, My God! It was difficult to believe that it was made with Ragi. I tried my level best but no, no taste of Ragi.

Not only this, my son Shivang, who, though loves millet preparations but is picky too and has a problem with the name of millets only, loved these Brownies. And you know why? This is because I just hid the word Ragi while serving it to him. For him, those were just Brownies and he relished it like anything. As a mother, you must be doing many such things, right?

Must Read: Vegan and No-Bake Brownies


Special About Brownies

First of all, please, Brownie is different from a Chocolate cake. You can read the difference between Brownie and Chocolate Cake here.

  • Ideally, no leavening agents are added in Brownies, but since we are making eggless ones, therefore, Baking Powder has been added.
  • No Baking Soda is added. If you add, it will be like a chocolate cake.
  • Brownies are supposed to have crumbled rough-looking crust but shiny at the same time.
  • It’s better to add brown sugar also as it also makes the brownie moist.
  • Also, brownies are slightly underbaked which means that unlike cake when a skewer is inserted then some crumbs stick to it. Remember, only the crumbs and not the batter.
  • Also, remember that Brownies do not rise much. They remain more or less at the same level as before baking.
  • Unlike cake, Once baked, brownies are not inverted. Rather they are lifted by holding the parchment paper or the aluminium foil laid in the tin.

Guilt-Free Ragi Brownies

Ragi itself is a superfood sitting on the top pedestal in the panel of millets. Brownies made with Ragi that too using brown sugar and homemade butter, are not just guilt-free but are in fact a Blessing for all those who want to have desserts but just can’t for whatever reason.

Easy Recipe

Yes, the recipe is very easy as you just keep on adding ingredients in one bowl only and go on beating, beating and beating it. The more you beat the better texture you have. Unlike cakes, where, after adding the flour, the batter is mixed using the cut and fold method, in Brownies, it is the reverse. You need to beat it even after adding the flour.

How To Make 

Eggless Ragi Brownies

Tips For The Perfect Outcome


Step By Step Recipe

Prepare the baking pan

Sift dry ingredients

Beat butter and brown sugar

Mix in melted chocolate

Add curd

Add sifted flour

Pour the batter in the prepared baking pan

Bake for 30 to 40 minutes

Let it cool completely

Gluten-free Brownies




Q) Is it necessary to add melted chocolate?

Melted chocolate does enhance the taste but Iif you are not using dark chocolate, then adjust the quantities as under:

3/4 Cup (150 g) Brown Sugar, and 6 Tbsp (30 g) Cocoa Powder

Q) My Brownies crumble whole cutting. How to solve this problem?

Simple, cut the brownies after keeping them for an hour or so (maybe more) in the refrigerator. While serving, you can just heat these in the microwave for 30 seconds.


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Gluten-Free Ragi Brownies

Brownies made in a healthier way using millets and jaggery
Course Dessert


My Cup Measures 240 ml

  • 1/2 Cup 100 gms Melted Butter
  • 1/2 Cup 100 g Brown Sugar
  • 1/2 Cup 100 gms Dark Chocolate, Melted
  • 1/2 Cup 120 gms Curd
  • 1 Cup 120 gms Ragi Flour
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt See Note 3
  • 4 Tbsp 20 gms Cocoa Powder
  • 1/2 Cup Walnuts crushed Optional


  • Take a 5" by 5" square baking dish and line it with parchment paper or aluminium foil. (See Note 4 & 5)
  • Preheat your oven to 200 degrees for 15 minutes. While the oven is getting ready, you do the following preparations.
  • Sift ragi flour, baking powder, salt and cocoa powder.
  • Heat butter, either in the microwave or on the gas stove. ( See Note 6 )
  • Add brown sugar in it and beat for 1 to 2 minutes.
  • After that add melted but cooled dark chocolate and again beat for 30 seconds or so. ( See Note 7 )
  • Add Curd and mix it well.
  • Add sifted flour in two or three batches.
  • Now beat everything for roughly 2 minutes. (See Note 8)
  • Mix walnut kernels, though optional.
  • Pour the batter into the baking dish and bake for 30 to 35 minutes or till a skewer inserted comes out with some crumbs stuck to it. If the skewer comes out clean then it is overbaked.
  • Take out and folding from the foil/parchment paper, keep it in on a wire rack and let it cool down.
  • Better to keep it in the refrigerator for an hour or so.
  • Cut it in pieces of your choice.
  • You may drizzle melted chocolate and sprinkle nuts,
  • Serve with love, Vanilla Ice cream optional.


  • Warm it slightly, for 10 to 15 seconds in the microwave before serving.


  1. You can take normal granulated sugar, or jaggery powder in place of brown sugar.
  2. If you are not using dark chocolate, then adjust the quantities as under: 3/4 Cup (150 g) Brown Sugar, and 6 Tbsp (30 g) Cocoa Powder
  3. Skip salt, if using salted pieces.
  4. Lining the tin with foil/parchment paper is very important, otherwise, the brownie may stick to the bottom.
  5. Ideally, Brownie is made in a square tin. In the absence of square tin, go for a rectangular or circular one.
  6. Heat Butter so that it melts slightly.
  7. Heat dark chocolate in the microwave for 30 seconds or using a double boiler on the gas stove.
  8. In case, you feel the batter is too thick, then add a little curd. But keep it on a thicker side only.
  9. Let it rest in the refrigerator for an hour or so before cutting.
  10. Cut the pieces in a sawing motion, otherwise, you will end up getting crumbs only.
  11. You can serve it with whipped cream or chocolate sauce also.
Keyword Eggless Gluten-free cake, Ragi Brownies

13 Responses

  1. I will surely try these out. my child is a celiac I keep looking for GF recipes and your brownies pic took my heart away. Thanks for sharing.!!

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