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Eggless Ragi Brownies Recipe

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

Ingredients
  

Dry Ingredients:

  • Ragi or Finger millet flour - 1 cup
  • Baking powder - 1 tsp
  • Flax seeds - 2 tbsp
  • Unsweetened Cocoa powder - 1/2 cup
  • Salt - 1/4 tsp
  • Brown sugar - 1/2 cup
  • Cashew Nut - 10 nos approx.,
  • Almonds - 10 nos approx.,

Wet Ingredients:

  • Coconut oil - 1/2 cup
  • Honey - 1/4 cup
  • Warm water - 1/4 cup
  • Vanilla extract - 1 tsp

For the Ganache: (optional)

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



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 1/4 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, 1/4 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.