Egg-Less, Butter-Less, Chocolate Ragi Brownie
A chocolate Brownie or a brownie is a square, baked chocolate dessert that can be chewy or cakey, depending on the density. They may include some nuts or chocolate chips or neither and can be enjoyed with a warm milk/ a cup of coffee or as a dessert along with whipped cream or Ice Cream.
Brownies freeze well, so whenever I make them, I freeze the remaining. It comes in handy when you are craving for a dessert or have some unexpected guest. Just defrost the brownies, add some chocolate syrup and serve. You can also top it up with a dollop of whipped cream or Ice cream .
I used to make brownies with all purpose flour, but nowadays I am on the lookout for healthier substitutes . I always wanted to make a ragi chocolate cake, So for this event of Baking Bloggers, where we choose to bake Brownies or Bars, I decided to make a healthier version of brownie by using a gluten free flour Ragi.
So what is Ragi. Ragi is a super grain also known as Finger Millet or Nachni in North India. The grain actually originated in Africa and has been cultivated in Uganda and Ethiopia since many years. Ragi flour is prepared by either crushing dried grains or spouting, drying and then grinding them. It is a rich source of good carbohydrates, loaded with calcium etc. Ragi helps to keep full for longer times and in turn helps for weight loss (Source google).
It can be replaced in our daily diet in the form of chapatis (flat breads) or as a porridge for breakfast, Ragi Mudde (Karnataka Speciality) or Ragi Kanji , Dosa/Pancake ( recipe coming soon), Idli’s etc. For this time I have used healthy Ragi flour in this Yum dessert.
This Ragi brownies are eggless, butter less and are gluten free. Vegan’s can replace the honey with maple syrup and enjoy. I have taken the recipe from here.
Some Other Bakes by me :
or a complete list of Cakes & Bakes on this page:
So no more talking and straight to the recipe.
This Chocolate Brownies are Egg-less, Butter-Less, made with a healthy gluten free flour called Ragi. They are very rich in texture and bursting with chocolaty flavor.
- 1 Cup Ragi Flour
- 2 tbsp Flax Seeds Powder (I powdered my flax seeds in a mixer/grinder)
- 1/2 Cup Cocoa Powder
- 1 tsp Baking Powder
- 1/2 Cup Brown Sugar
- 10 Cashew Nuts (Optional)
- 10 Almonds (Optional)
- 1/4 tsp Salt
- 1/4 Cup Honey / Maple Syrup (Vegans can use substitutions)
- 1/2 Cup Coconut Oil
- 1/4 Cup Warm Water
- 1 tsp Vanilla Extract
- 1 tbsp Ganache/Chocolate Sauce/Peanut Butter
- 1 tbsp Chocolate Chips
- 1 tbsp Chopped Almonds/Walnuts/Pecans
Preheat the oven to 180 Deg C
Prepare a square tin by greasing it and lining it with parchment paper.
In the mean time, add about 2-3 tablespoon of water in the flax seed powder. Mix it and set it aside for 4-5 minute until it forms a gel like mixture. Keep it aside
Powder the Cashews and the Almonds.
Sift the Ragi flour, along with the Cocoa Powder and the Baking powder and salt.
In another bowl, add the Coconut oil, honey, brown sugar, Vanilla Extract and mix well.
Add the flax gel to the wet mix and make a lump free batter.
Add the dry ingredients along with Cashew and Almond powder, to the wet mix slowly and mix well so that all is incorporated well and there is no dry mixture left.
Bake in a preheated oven for 20-30 minutes or until a toothpick inserted comes out clean but has a bit crumbs on it. Mine were done in 20 minutes.
Let it rest for 10 mins. After 10 min, lift the parchment paper or remove the brownie and let it cool on a wire rack.
One can top it up with some melted chocolate or ganache or peanut butter.
Serve it warm or cold with a glass of milk/coffee or with some whipped cream/ Ice Cream.
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Check out the Delicious Brownies and Bars baked by other bakers below:
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