Go Back
Print

Gluten-Free Ragi Brownies

Prep Time 15 minutes
Cook Time 35 minutes

Ingredients

My Cup Measures 240 ml

  • 1/2 Cup (100 gms) Melted Butter
  • 1/2 Cup (100 g) Brown Sugar
  • 1/2 Cup (100 gms) Dark Chocolate, Melted
  • 1/2 Cup (120 gms) Curd
  • 1 Cup (120) gms Ragi Flour
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt (See Note 3)
  • 4 Tbsp (20 gms) Cocoa Powder
  • 1/2 Cup Walnuts crushed (Optional)

Instructions

  1. Take a 5" by 5" square baking dish and line it with parchment paper or aluminium foil. (See Note 4 & 5)
  2. Preheat your oven to 200 degrees for 15 minutes. While the oven is getting ready, you do the following preparations.
  3. Sift ragi flour, baking powder, salt and cocoa powder.

  4. Heat butter, either in the microwave or on the gas stove. ( See Note 6 )
  5. Add brown sugar in it and beat for 1 to 2 minutes.
  6. After that add melted but cooled dark chocolate and again beat for 30 seconds or so. ( See Note 7 )
  7. Add Curd and mix it well.
  8. Add sifted flour in two or three batches.
  9. Now beat everything for roughly 2 minutes. (See Note 8)
  10. Mix walnut kernels, though optional.

  11. Pour the batter into the baking dish and bake for 30 to 35 minutes or till a skewer inserted comes out with some crumbs stuck to it. If the skewer comes out clean then it is overbaked.

  12. Take out and folding from the foil/parchment paper, keep it in on a wire rack and let it cool down.
  13. Better to keep it in the refrigerator for an hour or so.

  14. Cut it in pieces of your choice.

  15. You may drizzle melted chocolate and sprinkle nuts,

  16. Serve with love, Vanilla Ice cream optional.

Tip

  1. Warm it slightly, for 10 to 15 seconds in the microwave before serving.

Recipe Notes

  1. You can take normal granulated sugar, or jaggery powder in place of brown sugar.
  2. If you are not using dark chocolate, then adjust the quantities as under: 3/4 Cup (150 g) Brown Sugar, and 6 Tbsp (30 g) Cocoa Powder
  3. Skip salt, if using salted butter.in pieces.
  4. Lining the tin with foil/parchment paper is very important, otherwise, the brownie may stick to the bottom.
  5. Ideally, Brownie is made in a square tin. In the absence of square tin, go for rectangular or circular one.
  6. Heat Butter so that it melts slightly.
  7. Heat dark chocolate in the microwave for 30 seconds or using a double boiler on the gas stove.
  8. In case, you feel the batter is too thick, then add a little curd. But keep it on a thicker side only.
  9. Let it rest in the refrigerator for an hour or so before cutting.
  10. Cut the pieces in a sawing motion, otherwise, you will end up getting crumbs only.
  11. You can serve it with whipped cream or chocolate sauce also.