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.