Eggless Chocolate Ragi Brownie / Finger Millet Brownie
Melt in mouth perfect crinkled top, gooey chocolaty brownie recipe. Rakhshabandhan Special.
I try to use different millet in my baked goodies and ragi tastes good when combined with chocolate.
Dark chocolate - 150 g
Soft unsalted butter - 1/4 cup
Brown sugar - 1/2 to 3/4 cup as per taste
Luke warm milk - 1 cup
Ragi flour- 1/2 cup
Wheat flour - 1/2 cup
Cocoa powder- 2 tbsp
Baking powder - 1/2 tsp
Chopped Walnuts - 3 to 4
Chop and add chocolate pieces to a bowl and microwave it for 30 seconds. You can also melt chocolate in double boiler.
After chocolate has melted add soft butter (I have used homemade unsalted butter). Mix everything well.
Add milk and bring everything together.
In a separate bowl whisk together both flours, baking powder and cocoa powder.
Add dry mixture with chocolate mixture and fold well.
Pour in a lined tin 6×9 inch size. Spread evenly.
Chop walnuts and garnish on top.
Bake in preheated oven @180°C for 25 minutes. Remove from pan once cooled.
Cool in refrigerator for 15 minutes before slicing. Do not slice while warm, or else the Brownie will crumble and fall apart.
Lining the baking Tin with parchment, with a slight overhang is necessary for easy removal. Because the Brownie tends to be very delicate and can crumble and break if No lining is used.