Weekend Indulgences : Ragi/ Finger Millet Chocolate Brownies

Weekend Indulgences ….. Fun Cooking Project With Your Kids….

Kitchenware! More pots, pans, baking trays and tins, cutlery and the list goes on. No I’m not taking inventory!

I am a kitchenware addict! I do not collect unnecessarily of course, only things I need although Reju, my husband might disagree with that because he can never understand that we need more than one knife, and baking pans and tins in all shapes and sizes – large, medium and small. He is always zapped by the need for so much stuff. Don’t even get me started on his views about my props for the blog, which I admit lately has become more than just a box!!!

I was on the look out for the ultimate brownie. As you all know I love experimenting with alternate grains and thus came up with this. This is the easiest, funnest, most fool-proof brownies you will ever whip up in your kitchen!

This wonderful Ragi/ Finger Millet Chocolate Brownie filled with the goodness of ragi and almonds is delightfully decadent and rich. Dusted with beautiful snow white sugar, it becomes an elegant party dessert.

So without much ado, I present to you my version of the ever popular chocolate brownie – Ragi/ Finger Millet Chocolate Brownie. I assure you this recipe won’t let you down.

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Weekend Indulgences : Ragi/ Finger Millet Chocolate Brownies
Weekend Indulgences ..... Fun Cooking Project With Your Kids.... Kitchenware! More pots, pans, baking trays and tins, cutlery and the list goes on. No I'm not taking inventory! I am a kitchenware addict! I do not collect unnecessarily of course, only things I need although Reju, my husband might dis
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 25 minutes
Servings
serving
Ingredients
  • 3/4 cup cocoa Unsweetened powder
  • 2 to 2 1/2 tablespoons Extra because I always like to add more to make it more chocolatey and gooey
  • 2 cups Castor sugar white sugar brown sugar / powdered or
  • 1/2 cup Ragi flour (huri hittu/ sprouted)
  • 1/2 cup Whole wheat flour all purpose flour /
  • 200 grams Butter , unsalted
  • salted butter salt If using omit the in the recipe
  • 2 Eggs
  • 1 teaspoon Vanilla Essence
  • 1 Pinch Salt
  • 1/2 teaspoon Baking powder
  • Almonds walnuts or (as much as you desire)
  • Milk a little
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 25 minutes
Servings
serving
Ingredients
  • 3/4 cup cocoa Unsweetened powder
  • 2 to 2 1/2 tablespoons Extra because I always like to add more to make it more chocolatey and gooey
  • 2 cups Castor sugar white sugar brown sugar / powdered or
  • 1/2 cup Ragi flour (huri hittu/ sprouted)
  • 1/2 cup Whole wheat flour all purpose flour /
  • 200 grams Butter , unsalted
  • salted butter salt If using omit the in the recipe
  • 2 Eggs
  • 1 teaspoon Vanilla Essence
  • 1 Pinch Salt
  • 1/2 teaspoon Baking powder
  • Almonds walnuts or (as much as you desire)
  • Milk a little
Instructions
  1. Pre-heat oven to 180 degree Celsius.
  2. Take a sauce pan and melt butter in really low heat. Wait till it melts, but ensure it doesn't boil or bubble. Add sieved cocoa to the butter. Stir it into a nice, gooey consistency. Add vanilla essence and take it off the heat.
  3. Add the Sugar. (If you've got brown sugar, it would add a nice deep color to the brownies) Stir well till the sugar has slightly melted. Sieve the flours and baking powder and add to the mixture. Combine well.
  4. Whisk the eggs well (by hand would do) and add it to the mixture. Stir in almonds or walnuts and mix well. Add a little milk for smoother texture and consistency. Make sure you do not add too much.
  5. Pop it in the oven in a butter-paper lined baking tin for about 25 minutes. (oven times may vary) Let it cool completely and cut into squares after.
  6. Store in an air-tight container in the refrigerator.
  7. I absolutely adore these ceramic measurement spoons my wonderful sister gave me during her last visit. It finally makes it's debut on the blog! Thanks a ton Sharon. I was waiting for the perfect recipe to show it off!! 🙂
Recipe Notes

I always add a little more cocoa powder because I like my brownies deliciously gooey. So those extra 2 to 2 1/2 tablespoons will not disappoint!

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