ContinentalDessertVegetarian

Ragi (Finger Millet) Chocolate Brownie Recipe

Name: Ragi (Finger Millet) Chocolate Brownie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Continental
Ingredients: 3/4 cup cocoa powder; 1 cup brown sugar (demerara sugar); 1/2 cup ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use); 1/2 cup whole wheat flour - or maida; 200 grams butter (unsalted) - softened; 2 whole eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 2 tablespoons milk; 1 slivered almonds (badam) - or chopped walnuts to taste

A vegetarian Continental recipe with cocoa powder, brown sugar (demerara sugar), ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use). Ready in 55 min, serves 6.

Curated byLucas Dubois🇫🇷

Calories

585kcal

Estimated Cost

₹275-425

Carbs59g

Protein22g

Fats29g

Servings Scaler

Instructions

17 steps

1
To begin making the Ragi (Finger Millet) Chocolate Brownie Recipe, preheat oven to 180 C
brown sugar (demerara sugar)(1 cup)ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use)(1/2 cup)
2
Take a sauce pan and melt butter in really low heat
butter (unsalted) - softened(200 grams)
3
Wait till it melts, but ensure it doesn't boil or bubble
4
Add sieved cocoa to the butter
cocoa powder(3/4 cup)butter (unsalted) - softened(200 grams)
5
Stir it into a nice, gooey consistency
6
Add vanilla essence and take it off the heat
vanilla extract(1 teaspoon)
7
Add the brown sugar and stir well till the sugar has slightly melted
brown sugar (demerara sugar)(1 cup)
8
Sieve the flours and baking powder and add to the mixture
cocoa powder(3/4 cup)ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use)(1/2 cup)whole wheat flour - or maida(1/2 cup)baking powder(1/2 teaspoon)
9
Combine well
10
Whisk the eggs well using a hand mixer and add it to the mixture
whole eggs(2)
11
Stir in almonds or walnuts and mix well
slivered almonds (badam) - or chopped walnuts to taste(1)
12
Add a couple of tablespoons of milk for smoother texture and consistency
tablespoons milk(2)
13
Make sure you do not add too much
14
Pop the ragi brownie into the oven in a greased baking tin and bake for about 25 minutes
brown sugar (demerara sugar)(1 cup)ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use)(1/2 cup)baking powder(1/2 teaspoon)
15
(oven times may vary)
16
Once baked completed and when a tester inserted in the center comes out clean, remove from the oven and allow it cool completely and cut into squares to serve
17
Store the Ragi (Finger Millet) Chocolate Brownie an air-tight container in the refrigerator up to 3-4 days and serve as desired
brown sugar (demerara sugar)(1 cup)ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use)(1/2 cup)

Rate this recipe

Shortbread Cookies With Citrus Zest Recipe

⏱️ 60 min

Grilled Tomato And Cheese Sandwich Recipe

⏱️ 15 min

Cheese and Bacon Pinwheels Recipe

⏱️ 130 min

Cuban Black Bean Salad Recipe

⏱️ 20 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

ContinentalDessertVegetarian

Ragi (Finger Millet) Chocolate Brownie Recipe

A vegetarian Continental recipe with cocoa powder, brown sugar (demerara sugar), ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use). Ready in 55 min, serves 6.

Curated byLucas Dubois🇫🇷

Cook Time55 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

59g(40%)

Protein

22g(15%)

Fats

29g(45%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 11 COLLECTED

Directions

17 steps

1
To begin making the Ragi (Finger Millet) Chocolate Brownie Recipe, preheat oven to 180 C
brown sugar (demerara sugar)(1 cup)ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use)(1/2 cup)
2
Take a sauce pan and melt butter in really low heat
butter (unsalted) - softened(200 grams)
3
Wait till it melts, but ensure it doesn't boil or bubble
4
Add sieved cocoa to the butter
cocoa powder(3/4 cup)butter (unsalted) - softened(200 grams)
5
Stir it into a nice, gooey consistency
6
Add vanilla essence and take it off the heat
vanilla extract(1 teaspoon)
7
Add the brown sugar and stir well till the sugar has slightly melted
brown sugar (demerara sugar)(1 cup)
8
Sieve the flours and baking powder and add to the mixture
cocoa powder(3/4 cup)ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use)(1/2 cup)whole wheat flour - or maida(1/2 cup)baking powder(1/2 teaspoon)
9
Combine well
10
Whisk the eggs well using a hand mixer and add it to the mixture
whole eggs(2)
11
Stir in almonds or walnuts and mix well
slivered almonds (badam) - or chopped walnuts to taste(1)
12
Add a couple of tablespoons of milk for smoother texture and consistency
tablespoons milk(2)
13
Make sure you do not add too much
14
Pop the ragi brownie into the oven in a greased baking tin and bake for about 25 minutes
brown sugar (demerara sugar)(1 cup)ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use)(1/2 cup)baking powder(1/2 teaspoon)
15
(oven times may vary)
16
Once baked completed and when a tester inserted in the center comes out clean, remove from the oven and allow it cool completely and cut into squares to serve
17
Store the Ragi (Finger Millet) Chocolate Brownie an air-tight container in the refrigerator up to 3-4 days and serve as desired
brown sugar (demerara sugar)(1 cup)ragi flour (finger millet/ nagli) - (ragi huri hittu is best to use)(1/2 cup)