Chocolate Ragi Brownies or Finger millet brownies are moist and decadent with rich chocolate flavor. These brownies are vegan, gluten-free, and dairy-free. They are the best healthy alternative to normal chocolate brownies.
These Egg-Less, Butter-Less, Gluten-free Chocolate Ragi Brownies are one of the best edible gifts for your vegan or gluten-free friends. These brownies can even be enjoyed by toddlers and kids.
What is Ragi?
Ragi is a super grain, a millet. Also known as Finger Millet or Nachni in Hindi or Marathi. The grain actually originated in Africa and has been cultivated in Uganda and Ethiopia for many years. Ragi flour is prepared by either crushing dried grains or spouting, drying, and then grinding them. Believed to be a rich source of good carbohydrates, loaded with calcium, iron, protein, and fiber. Ragi helps to keep full for longer times and in turn, helps with weight loss (Source google).
Finger millet or Ragi can be replaced in our daily diet in the form of chapatis (flatbread) or as porridge for breakfast. I love to make this Ragi Roti, Ragi Mudde, Ragi Kadhi, Ragi Pancakes, Fermented Ragi Idli, Instant Ragi Dosa, Ragi Banana, and Dates Smoothie, etc.
I make this Gluten-Free & Vegan Ragi Banana Cake, which is completely Sugar-free and Dairy-Free. Sugar here is in the form of Ripe bananas. So coming to today’s recipe for a Vegan and Gluten-Free Chocolate Ragi Brownie.
What is a 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 warm milk/ a cup of coffee or as a dessert along with whipped cream or Ice Cream.
What does Chocolate Ragi Brownie taste like?
Ragi is an acquired taste and you might wonder will this brownie taste so. No, you cannot taste much of the ragi. In fact, it is bursting with chocolate flavor. My 6-year-old fussy eater loves these brownies and I love to make them for her.
The texture of Vegan and Gluten-Free Chocolate Ragi Brownies
These brownies have a nutty texture from the flour and are not dense. They are light and moist. Look at the texture of the slice in the pic below. The texture would be different from the brownies which we make using all-purpose or plain flour, but when you want a gluten-free treat, this is the one.
Coconut Oil in Brownie
When I first tried this recipe, I was worried about the smell of coconut oil. Similarly, a few of my followers asked me the same thing. You might feel the taste of coconut oil if you are not used to this. But it actually adds taste to the brownie. I would say try it once and you would love it. If you are still concerned, replace it with olive oil or any flavorless oil.
I am using flax egg here so that it is vegan. It is simply a gel made using flax powder and warm water. If you eat an egg and want to make it with an egg, simply use 1 egg instead of a flax egg.
I have added nuts just as I like them. Have powdered and added it. If you want a nut-free version, simply skip the nuts.
One can replace dark brown sugar with granulated white sugar. One can replace the ¼ cup of brown sugar with honey or maple syrup. If honey is used it would not be vegan.
Ragi can be replaced with whole wheat flour. If whole wheat flour is used it would not be gluten-free.
Can Brownies be frozen?
Yes, all cakes, brownies, and cupcakes can be frozen. Let the brownies cool completely. Cut into squares or individual portion sizes. Arrange it on a baking or a flat tray and freeze it. Once frozen keep them in an air-tight container or a zip-lock bag. When required just warm them in a microwave.
How to enjoy these brownies
We enjoy this as is for a quick evening snack or as a sizzling brownie. Top it up with a dollop of whipped cream or Ice cream and some melted chocolate.
I first posted this recipe on 24 August 2018. Today I have updated this recipe a bit. Earlier I used to sweeten this with honey or maple syrup. Few did not want to use honey, so I tried it with dark brown sugar and replaced that with a sweetener. Rest the recipe remains the same.
Feedback on this brownie
These Ragi brownies have been tried by a lot of my viewers and friends. I have received personal feedback on this and everyone loved it.
Few more cake recipes on my blog
- Lemon Cake (No Baking Powder, No Baking Soda)
- Zucchini Chocolate Wholewheat Cake/Bread
- Easy Eggless Rava Cake (Semolina Cake)
- Eggless Chocolate Cooker Cake (Whole Wheat and without Cocoa powder)
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Chocolate Ragi Brownie (Vegan, Gluten-Free, Dairy-Free)
- 1 Cup Ragi Flour
- 1/2 Cup Cocoa Powder
- 1 tsp Baking Powder
- 3/4 Cup Brown Sugar
- 10 Cashew Nuts Optional
- 10 Almonds Optional
- 1/4 tsp Salt
- 1/2 Cup Coconut Oil
- 1/2 Cup Warm Water
- 1 tsp Vanilla Extract
- 2 tbsp Flax Seeds Powder -I powdered my flax seeds in a mixer/grinder
- 4 tbsp Warm water
- 1 tbsp Ganache/Chocolate Sauce/Peanut Butter – Use dairy-free for intolerance or skip
- 1 tbsp Chocolate Chips – Use dairy-free for intolerance or skip
- 1 tbsp Chopped Nuts (Almonds/Walnuts/Pecans/Cashews)
- Preheat the oven to 180 Deg C
- Prepare a square tin by greasing it and lining it with parchment paper.
- In the meantime, add the flax egg ingredients in a bowl and mix.2 tbsp Flax Seeds Powder, 4 tbsp Warm water
- Set it aside for 4-5 minutes until it forms a gel-like mixture.
- Powder the Cashews and the Almonds. I simply used my mortar and pestle. One can do it in a grinder.10 Cashew Nuts, 10 Almonds
- Sift the Ragi flour, along with the Cocoa Powder Baking powder, and salt.1 Cup Ragi Flour, 1/2 Cup Cocoa Powder, 1 tsp Baking Powder, 1/4 tsp Salt
- In another bowl, add the Coconut oil and brown sugar.1/2 Cup Coconut Oil, 3/4 Cup Brown Sugar
- Mix it and then add water, flax egg, and vanilla extract and mix everything well.1/2 Cup Warm Water, 1 tsp Vanilla Extract
- Now slowly add the dry ingredients in batches and make a smooth batter.
- Add the Cashew and Almond powder and mix again once nicely.
- Top it up with chocolate chips, or chopped nuts1 tbsp Chocolate Chips, 1 tbsp Chopped Nuts (Almonds/Walnuts/Pecans/Cashews)
- Bake in a preheated oven for 20-30 minutes or until a toothpick inserted comes out clean but has a bit of crumb on it.
- My brownie was 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.1 tbsp Ganache/Chocolate Sauce/Peanut Butter
- Serve it warm or cold with a glass of milk/coffee or with some whipped cream/ Ice Cream.
- Standard US Size cups and spoons were used.
- 1 cup = 237 ml, 1 teaspoon = 5 ml
- All ovens are different, please keep a close eye around 18-20 minutes.
- Changing the cake tin size will change the baking time.
- Coconut oil can be replaced with Vegetable Oil.
- Ragi can be replaced with whole wheat flour. If whole wheat flour is used it would not be gluten-free.
- One can replace the ¼ cup of brown sugar with honey or maple syrup. If honey is used it would not be vegan.
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Check out the Delicious Brownies and Bars baked by other bakers below:
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