Name: Ragi/ Finger Millet Chocolate Brownies recipe by Donna George at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup Unsweetened cocoa 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/ powdered white sugar or brown sugar; 1/2 cup Ragi flour (huri hittu/ sprouted); 1/2 cup Whole wheat flour/ all purpose flour; 200 grams Butter, unsalted (If using salted butter omit the salt in the recipe); 2 Eggs; 1 teaspoon Vanilla Essence; 1 Pinch Salt; 1/2 teaspoon baking powder; Almonds or walnuts (as much as you desire); A little Milk

ABOUT Ragi/ Finger Millet Chocolate Brownies RECIPE

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.

Ingredients Serving: 4

3/4 cup Unsweetened cocoa 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/ powdered white sugar or brown sugar
1/2 cup Ragi flour (huri hittu/ sprouted)
1/2 cup Whole wheat flour/ all purpose flour
200 grams Butter, unsalted (If using salted butter omit the salt in the recipe)
2 eggs
1 teaspoon Vanilla Essence
1 Pinch Salt
1/2 teaspoon baking powder
almonds or walnuts (as much as you desire)
A little Milk

Instructions

Pre-heat oven to 180 degree Celsius.
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.
Add the Sugar. (If you've got brown sugar, it would add a nice deep colour to the brownies) Stir well till the sugar has slightly melted. Sieve the flours and baking powder and add to the mixture. Combine well.
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.
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.
Store in an air-tight container in the refrigerator.