This easy Eggless Ragi Chocolate Brownies recipe comes together in one bowl, bakes in under 20 minutes and is packed with the natural goodness of finger millet and jaggery - with a video tutorial and detailed step by step photos.
I have been using ragi in our everyday cooking for years in the form of ragi roti, porridges or ragi dosa. So when I started thinking about a better brownie recipe for the kids, it felt like the right choice. Finger millet is one of the richest plant-based sources of calcium, high in iron and fibre, and has a naturally low glycemic index, all of which make it genuinely good for children. The one last problem left solve was to serve it in a format they would actually love. And that's how these Eggless Ragi Chocolate Brownies came to be!
These brownies are dense, fudgy and deeply chocolatey. Honestly, the ragi kind of blends in seamlessly and no one would even identify it as an ingredient unless you told them. A guilt-free snack that you can happily serve to your kids, guests and one you can indulge in just as freely!
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Key Ingredients
- Ragi Flour - The hero of this recipe. Finger millet flour brings a subtle nutty earthiness that pairs well with chocolate.
- Cocoa Powder - Unsweetened cocoa powder gives these brownies their deep, bittersweet chocolatey flavor. Use a good-quality brand for the richest flavor.
- Jaggery - A natural, unrefined sweetener with warm, caramal-like flavor. It adds moisture, color and a gentle sweetness that white sugar simply cant replicate.
- Curd/Yogurt - The egg replacer here. Curd keeps the brownies soft and moist, and also activates the baking soda for a gentle rise.
- Oil - a neutral oil (sunflower or safflower) keeps the crumb soft and fudgy. Avoid strong flavored oils that would compete with the chocolate.
- Chocolate Chips - Folded in and sprinkled on top, chocolate chips create little pockets of melted chocolate throughout and a gorgeous studded crust after baking.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Preheat the oven to 180°C (350°F) and a line a 6" square baking tin with parchment paper. In a mixing bowl, add curd, jaggery powder, oil and vanilla essence.
Using a whisk beat them together until the mixture is smooth and glossy.
Place a sieve on top and add the dry ingredients - ragi flour, cocoa powder and baking soda. Gently sieve the dry ingredients into the wet mixture.
Fold gently using a spatula until just combined and don't overmix. The batter should be thick (almost paste like) to yield fudgy brownies. Next fold in 1 tablespoon chocolate chips into the batter.
Transfer the batter to the prepared baking tin and smooth to an even layer. Sprinkle the remaining chocolate chips generously over the surface.
Bake in the preheated oven at 180°C for 15-18 minutes. The edges should look set and a toothpick inserted in the center should come out clean (with few moist crumbs).
Allow to cool completely in the tin before slicing it. Serve as snack or dessert!
Recipe Notes
- Jaggery varies in sweetness depending on the brand and type. Taste your wet mixture before combining - add an extra teaspoon if you prefer a sweeter brownie
- These are dense, fudgy brownies by design - they will not puff up like a cake.
- The batter quantity is intentionally small - perfect for a compact tin. Doubling the recipe scales up reliably for a larger batch.
Top Tips
- Preheat the oven and line your baking tin with parchment paper before getting started with the batter. Line your tin with parchment paper leaving an overhang on two sides so you can lift the whole slab out before slicing.
- Don't be tempted to overmix the batter - as there are no eggs, knocking the air out of the batter will result in hard biscuit like brownie squares.
- Let the brownies cool completely before slicing - they continue to set as they cool and will slice far more cleanly once at room temperature.
- Don't overbake the brownies. When the toothpick comes out with moist crumbs (not wet batter), they are done. Overbaked ragi brownies turn dry quickly.
Substitutions & Variations
- Ragi Flour - Whole wheat flour or oat flour can be used in the same quantity, though you will lose the signature ragi nutrition and earthy flavor.
- Jaggery - Coconut sugar, brown sugar or regular white sugar will work.
- Curd - Any plain, unsweetened yogurt (dairy or vegan) works. You can also use mashed ripe banana for a naturally sweeter, denser brownie.
- Nuts - Fold in 2 tablespoon of roughly chopped walnuts or almonds along with chocolate chips for added crunch and richness.
Storage & Serving Suggestions
These eggless ragi chocolate brownies can be served as an snack and with a scoop of vanilla ice cream for an indulgent dessert. It can be served alongside filter coffee or tea as an afternoon treat or packed as a wholesome snack in kids' lunchbox. Store them in an airtight container at room temperature for up to 2 days and in refrigerator for up to 5 days. Always cool completely before storing to prevent condensation making them soggy. Individual squares can be wrapped up & frozen for upto a month - thaw at room temperature or warm in microwave for 20 seconds before serving.
Video Recipe
I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Eggless Ragi Chocolate Brownies
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 6x6 Baking Tin
- Parchment Paper
- Oven (OTG)
- Spatula
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Ragi Flour
- 2 tablespoon Cocoa Powder Unsweetened
- ¼ cup Jaggery Powdered or Grated
- ¼ cup Curd Plain Yogurt
- 2 tablespoon Oil
- ¼ teaspoon Baking Soda
- 2 tablespoon Chocolate Chips
- ¼ teaspoon Vanilla Essence
Instructions
- Preheat the oven to 180°C (350°F) and a line a 6" square baking tin with parchment paper. In a mixing bowl, add ¼ cup Curd, ¼ cup Jaggery, 2 tablespoon Oil and ¼ teaspoon Vanilla Essence.
- Using a whisk beat them together until the mixture is smooth and glossy.
- Place a sieve on top and add the dry ingredients - ½ cup Ragi Flour, 2 tablespoon Cocoa Powder and ¼ teaspoon Baking Soda. Gently sieve the dry ingredients into the wet mixture.
- Fold gently using a spatula until just combined and don't overmix. The batter should be thick (almost paste like) to yield fudgy brownies. Next fold in 1 tablespoon of the 2 tablespoon Chocolate Chips into the batter.
- Transfer the batter to the prepared baking tin and smooth to an even layer. Sprinkle the remaining chocolate chips generously over the surface.
- Bake in the preheated oven at 180°C for 15-18 minutes. The edges should look set and a toothpick inserted in the center should come out clean (with few moist crumbs).
- Allow to cool completely in the tin before slicing it. Serve as snack or dessert!
Notes
- Jaggery varies in sweetness depending on the brand and type. Taste your wet mixture before combining - add an extra teaspoon if you prefer a sweeter brownie
- These are dense, fudgy brownies by design - they will not puff up like a cake.
- The batter quantity is intentionally small - perfect for a compact tin. Doubling the recipe scales up reliably for a larger batch.
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