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    Home » Recipes » Eggless Baking

    Eggless Ragi Brownies - Gluten Free Baking Recipes

    Published: Dec 29, 2016 by Radhika . 13 Comments

    2188 shares
    Jump to Recipe

    eggless ragi brownies recipe

    Eggless Ragi Brownies recipe with step by step photos. These brownies are gluten free, egg free, butter free and are made using Ragi Flour (Finger Millet Flour).

    These are totally decadent with a rich chocolaty flavor and will make a great edible gift to your loved ones.

    These eggless ragi brownies are made using the organic products from 24 Mantra Organic as a part of their organic mantras initiative to create awareness about the goodness of leading an organic lifestyle.

    Do follow them on Facebook and Instagram to choose from a lot of recipes made using their organic products.

    gluten free brownies recipe

    I had adapted these brownies from this Eggless Double Chocolate Espresso Brownies.

    Before I realised the power of using avocados in baking, I had always baked these brownies with bananas which always turned out smelling of bananas reminding of banana bread instead of brownies.

    The first batch I baked 10 days ago had avocado in them, but later I got thinking and wanted to bake a batch without the avocados.

    The thing is the avocados that I get here are so raw. I mean reallllll…raw. They take days…. no, make that more than a week for them to ripen to use in any recipe.

    No amount of pampering could make them ripen sooner and me being just me can’t even think of planning 1 week ahead if I wanted to make these eggless ragi brownies in a hurry.

    eggless ragi brownies

    So these happened once again as I wanted to see how they turn out without the avocados and they tasted awesome. I had no complaints at all.

    These brownies were not so dense, tender and with some amazing crumbs.

    I just replaced the avocados with some honey and an extra teaspoon of flax gel which worked super fine.

    This time though I topped with some ganache on kids demand. The earlier batch was just plain.

    But this batch of eggless ragi brownies are totally decadent and gift worthy for this New Year to your loved ones.

    You can make a vegan version of these eggless ragi brownies by replacing honey with maple syrup if you are able to get hold of it.

    Ragi flour (finger millet flour) can also be replaced with any gluten-free flour blend of your choice.

    Eggless Ragi Brownies with step by step photos:

    eggless ragi brownies recipe step1

    1. Grind flax seed to a coarse powder.

    2. Mix with some warm water to form flax gel.

    eggless ragi brownies recipe step2

    3. Grind both cashews and almonds to a coarse powder in a mixie jar.

    4. Combine all the dry ingredients in a mixing bowl.

    eggless ragi brownies recipe step3

    5. Combine coconut oil, brown sugar, honey, vanilla extract and whisk well.

    6. Add the flax gel and whisk till smooth and without any lumps.

    eggless ragi brownies recipe step4

    7. Add the dry ingredients mixture, ¼ cup cashew, and almond powder.

    8. Using a spatula, mix gently till there are no dry patches left.

    eggless ragi brownies recipe step5

    9. Transfer the thick batter into the baking tin and level the top with a spatula. Top with thinly shaved almonds or dark or white chocolate chips.

    10. Bake at 180 degrees C or 350 Deg F for 25 to 30 mins or until a skewer inserted comes out clean.

    gluten free brownies

    Eggless Ragi brownies are ready. Let it cool down completely before cutting them into squares.

    You can either serve them as such or with a scoop of ice cream.

    Topping them with a drizzle of ganache is optional too.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Eggless Ragi Brownies recipe details below:

    Eggless Ragi Brownies Recipe

    Eggless Ragi Brownies recipe with step by step photos for a decadent, chocolaty dessert.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time : 10 mins
    Cook Time : 30 mins
    Total Time : 40 mins
    Servings : 9 squares
    Course : Dessert
    Cuisine : Indian
    Author : Radhika

    Ingredients
      

    Dry Ingredients:

    • Ragi or Finger millet flour - 1 cup
    • Baking powder - 1 tsp
    • Flax seeds - 2 tbsp
    • Unsweetened Cocoa powder - ½ cup
    • Salt - ¼ tsp
    • Brown sugar - ½ cup
    • Cashew Nut - 10 nos approx.,
    • Almonds - 10 nos approx.,

    Wet Ingredients:

    • Coconut oil - ½ cup
    • Honey - ¼ cup
    • Warm water - ¼ cup
    • Vanilla extract - 1 tsp

    For the Ganache: (optional)

    • Creamy peanut butter - 2 tbsp
    • White chocolate chips - 3 tsp
    • Coconut oil - 1 tsp
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    Instructions
     

    Preparation:

    • Preheat the oven at 180 degrees C (350 F).
    • Take an 8 inch baking tin and either grease with oil or line with a parchment paper. Set aside.
    • If you do not have instant flax seed meal at hand, then grind flax seeds in a mixie jar to a coarse powder. Transfer to a small bowl.
    • Add warm water and mix with a spoon and let it rest for 10 mins to form into flax gel.
    • Take both cashew and almonds in a mixie jar and grind to a coarse powder. Make sure that the ground powder measures to ¼ cup. Set aside.

    To Make Eggless Ragi Brownies:

    • In a mixing bowl, add the dry ingredients like ragi flour, baking powder, salt, cocoa powder and whisk together. Set aside.
    • In another mixing bowl, add coconut oil, honey, brown sugar, vanilla extract and whisk well.
    • Add the flax gel and whisk till smooth and without any lumps.
    • Add the dry ingredients mixture, ¼ cup cashew and almond powder and using a spatula, mix gently till there are no dry patches left.
    • Transfer the thick batter into the baking tin and level the top with a spatula.
    • Top with thinly shaved almonds or dark or white chocolate chips.
    • Bake for 25 to 30 mins or till a skewer inserted comes out clean.
    • Let the brownies rest in the tin for 10 mins to cool down.
    • Lift the parchment from the tin and let it cool down completely to room temperature.

    To make the Ganache:

    • Take peanut butter, white chocolate chips and coconut oil in a microwave safe bowl and microwave at high for 1 min. Whisk well till its smooth.
    • Drizzle on top of the baked brownies evenly.
    • You can rest this in the refrigerator to set it properly.
    • Eggless Ragi Brownies are ready.
    • Cut them into slices and serve as such or with a scoop of ice cream.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Reader Interactions

    Comments

    1. Sp

      May 19, 2020 at 4:52 pm

      Radhika, can I use jaggery instead of sugar?

      Reply
    2. Siddharth

      April 27, 2020 at 8:02 am

      Hi

      The looks very interesting. Wanted to know if I can use a substitute for sugar like stevia. If yes then want can I use as a filler generally the ration suggests in some case to used 1/2 tablespoon stevia for a cup of sugar

      Thank you

      Reply
    3. Tachna

      October 28, 2018 at 12:44 am

      Hi

      Just wondering if your 1 cup measurements means 250 grams? The reason I'm asking is that in some countries the cup measurements are different and also different for some ingredients.
      Thanks.

      Reply
    4. Rachna

      October 27, 2018 at 11:57 pm

      Hi

      Just wanted to confirm your cup measurements - 1 cup is 250 grams? The reason I'm asking is that different places have a slightly different cup measurement.
      Thanks

      Reply
      • Radhika

        February 20, 2019 at 1:58 pm

        Hi...1 cup measurement here is 200 gms

        Reply
    5. Preethi

      February 23, 2018 at 5:01 pm

      5 stars
      Hi. I tried this yesterday. It came out so well. tasted awesome too. thanks for the recipe

      Reply
      • Radhika

        March 14, 2018 at 8:06 am

        Most welcome Preethi. So happy to hear that the brownies came out well for you. Enjoy.

        Reply
    6. Priyavadhana

      February 16, 2017 at 11:06 pm

      Which brand coconut oil can I use?? I use parachute coconut oil in usual cooking is that fine for this recipe too?

      Reply
      • Radhika

        February 23, 2017 at 6:11 pm

        Hi, Never ever use coconut oil that you use on hair for cooking. In grocery shops check out the aisle where they stock cooking oil. They sell coconut oil meant for cooking separately.

        Reply
    7. Bindu

      January 03, 2017 at 2:54 pm

      Can we replace coconut oil with vegetable oil r canola oil?

      Reply
      • Radhika

        January 12, 2017 at 3:18 pm

        yes of course, you can replace with canola or vegetable oil too. Just increase the vanilla by extra 1/2 or 1 tsp otherwise without the coconut flavor, the brownies may smell a bit bland.

        Reply
      • Pooja Shah

        March 03, 2017 at 1:49 am

        3 stars
        Hello ..i am planning to bake these ..n the recipe seems to b very interesting n healthy...i wanted to know if they turn out to be soft or very dense..thank u!!!

        Reply
        • Radhika

          March 08, 2017 at 4:30 pm

          Hi, It won't be very dense or cakey despite being gluten free and will have a good crumb to it.

          Reply

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