Triple Chocolate Ragi Brownies

Who said brownies are sin ?
My triple chocolate ragi brownies are fudgy, chocolatey, and all things brownie – but not overladen with guilt.

Fresh from the oven, with the evening light flirting with the whitewashed kitchen walls and the chaotic cacophony of birds retiring to their nests, this is the kind of comfort I do yearn for on some evenings.

Triple Chocolate Ragi Brownies. Seriously fudgy, intensely chocolatey, and made with the wholesome goodness of finger millet and jaggery, so every bite feels just a little less guilty and a lot more indulgent.
Decadence meets nourishment… and honestly, you won’t miss the flour.

If you a fan of chocolate do check this the link for a few more recipes. My beetroot brownies are sure to win your hearts.

Triple Chocolate Ragi Brownies

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Course: Dessert

Ingredients Method Notes

Ingredients

  

• 70 g ragi flour
• 150 g semi sweet chocolate bar coarsely chopped
• 10 g cocoa powder
• 50 g jaggery powdered
• 90 g unsalted butter
• 2 eggs
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• pinch of salt
• 3 tbsp chocolate chips (a mix of milk and dark chocolate chips)

Method

 

1. Sift together ragi flour, cocoa, jaggery, baking powder and salt.
2. Melt chocolate and butter over a double boiler until smooth. Cool slightly.
3. Add lightly whipped eggs and vanilla extract to the chocolate mixture and mix well.
4. Fold in dry ingredients gently. Do not over-mix.
5. Transfer to a greased tin. Top generously with chocolate chips.
6. Bake at 170°C for 20–25 minutes.

Notes

Don’t overbake if you love them fudgy.

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