These rich, fudgy, gluten-free, egg-free and refined sugar-free Ragi (finger millet) brownies are guilt-free indulgent treats. Amazingly delicious and much more fudgy than the classical flour brownies. Experimenting with different ingredients and finding similar results of the traditional recipe could be challenging and chances are of failure in your first attempt, but to my surprise my first attempt was a great success. These are super fudgy and moist that your hand won’t stop at just one. I couldn’t resist myself from eating 4 slices in a row... yes you heard it right, “4 slices”!! Damn, they were simply irresistible, but was quiet complacent of the fact that I was digging into some guilt-free indulgence.
These gooey goodness are made with Ragi flour, also known as finger millet, an ancient grain which is a powerhouse of nutrition. It helps control diabetes, weight loss, reverse skin ageing, and a great source of protein and calcium too. Try these and you won’t go back to your traditional brownies. It’s baking time!
PREP TIME: 15 minutes
BAKING TIME: 30 minutes
PASSIVE TIME: 1 hour
1 cup ragi (finger millet) flour
1/2 cup oats flour
1 cup brown sugar
1/2 cup Greek yogurt, room temperature
275g semi sweet chocolate chips
150g butter, cut into cubes
1 tsp vanilla extract
1/2 cup pecan nuts, chopped
125g semi-sweet chocolate chips
3 tbsp sour cream, room temperature
For Sugar Glaze (Optional):
1/3 cup confectioners sugar
2-3 tsp milk
Grease and line 8x8” square pan. Preheat oven at 180° C.
In a heatproof bowl melt chocolate and butter together over a double boiler until they are just melted, gently combine them with a spatula, and remove bowl from the double boiler.
Add sugar to the chocolate mix, combine with spatula, let it cool for 2 minutes. Add Greek yogurt and gently fold to combine well.
In a bowl, sieve ragi and oats flour and add half the quantity to the chocolate mix and gently fold them with a spatula. Add rest of the flours and fold to combine well. Add pecan nuts to the brownie batter and mix.
Now pour the batter in the prepared pan and bake it for 30-35 minutes. Let it cool in pan completely, transfer on a tray or chopping board, upside down.
To Make Frosting:
Melt chocolate in a bowl over a double boiler, as it melts remove from double boiler and add sour cream; mix gently with the help of a spatula until it’s well combined and glossy.
Let it cool down, about 5 minutes.
Pour over the brownie block and spread it with offset spatula. Let the frosting set for an hour and cut it into 16 squares and serve.
To Make Glaze:
To glaze the brownies, mix together confectioners sugar and milk and make like a stream dropping consistency, drizzle over the set frosted brownies.
Check if your oat flour is gluten free if you're intolerant as they can often be contaminated in factories (though oat flour is gluten free).