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?
With Nuts Sprinkled
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.
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.
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
- The first and foremost step in making a brownie is to prepare the baking tin. For this, aluminium foil or parchment paper is laid in the baking tin so that it hangs outside the tin or at least is there till the top. This is because once baked. brownies are not inverted. Rather they are lifted by holding the parchment paper or the aluminium foil laid in the tin.
- After this, I mix butter (I used homemade butter, you can use the same or storebought), brown sugar, melted chocolate and curd and beat this really well, starting with butter and sugar and eventually mixing other things. Thereafter, ragi flour and cocoa powder are added. I make Brownies using both melted chocolate as well as cocoa powder. This combination gives perfect results.
- However, if you don’t have chocolate then increase the quantity of cocoa powder and sugar as well.
- Also, I don’t add vanilla essence, actually don’t feel the need so maybe because of the dark chocolate. But you may add if you want.
- Lastly, you may or may not add walnuts and then batter is put in the prepared tin for baking. But little walnuts, here and there, gives a very good taste, so, I would suggest go for it.
Tips For The Perfect Outcome
- Sifting the flour just once is sufficient as we do not intend to aerate the flour much.
- No vanilla essence is required.
- No need to dry roast ragi flour.
- Add melted butter, melt it in microwave or gas stove.
- Use curd at room temperature. Should not be cold, straight from the refrigerator.
- Beat, beat and beat the batter is the mantra to have good Brownies.
Step By Step Recipe
- Line aluminium foil/parchment paper in the baking dish as shown in the pic below.
- Sift ragi flour, salt, baking powder and cocoa powder and keep it aside.
- Beat melted butter and brown sugar for approximately 2 minutes.
- Add melted but cooled dark chocolate and beat for 30 seconds.
- Add curd and again mix well.
- Thereafter add sifted flour and cocoa powder in 2-3 batches. Beat everything for 2 to 3 minutes. The batter will be thick only but if need be add little more curd.
- Pour the batter in the baking dish.
- Bake for 30 to 40 minutes at 200 degrees C. Toothpick inserted should not come out clean but there should be some crumbs attached to it. If you find liquid batter on the toothpick then it needs more baking.
- Do not invert it. Lift it by holding the parchment paper and remove it from the baking dish. Let it cool down. It’s better to keep it in the refrigerator for an hour or so before cutting pieces.
- Cut using a sawing motion.
- Drizzle some melted chocolate and sprinkle nuts.
- Serve with love, ice cream optional.
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.
- Chocolate Walnut Brownies
- Vegan Brownies (Fireless Recipe)
- Ragi Banana Bread
- Ragi Lavash Crackers
- Ragi Chocolate Muffins
- Must Read: Difference Between Brownie and Cake
Thank you for reading this post. If you have liked this recipe of gluten-free brownies then do let me know by leaving a comment below.
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Gluten-Free Ragi BrowniesBrownies made in a healthier way using millets and jaggery
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.
- You can take normal granulated sugar, or jaggery powder in place of brown sugar.
- 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
- Skip salt, if using salted butter.in pieces.
- Lining the tin with foil/parchment paper is very important, otherwise, the brownie may stick to the bottom.
- Ideally, Brownie is made in a square tin. In the absence of square tin, go for a rectangular or circular one.
- Heat Butter so that it melts slightly.
- Heat dark chocolate in the microwave for 30 seconds or using a double boiler on the gas stove.
- In case, you feel the batter is too thick, then add a little curd. But keep it on a thicker side only.
- Let it rest in the refrigerator for an hour or so before cutting.
- Cut the pieces in a sawing motion, otherwise, you will end up getting crumbs only.
- You can serve it with whipped cream or chocolate sauce also.