Fudgy Ragi Brownies with Chocolate Chunks (Eggless): Step by Step

The first time I tried this recipe, I overbaked it by a mile. I also used country brown sugar to sweeten this, which really did NOT sit well with the chocolate in this recipe. Then I substituted that with honey, got my baking time right, and OMG.

BLISS. That’s what this brownie is! Fudgey, soft, intensely chocolatey with pools of melted chocolate here and there, accompanied by the crunch of toasted walnuts and almonds – this brownie is incredibly tasty and delightful. You will not be able to tell that it has been made with ragi at all !

With this recipe (and some portion control :D) , you can have brownies once in a while and not feel like you’re eating totally unhealthy junk. Try this, and you will LOVE it! πŸ˜€

For this recipe, I strongly recommend that you read the TIPS & TWEAKS section at the bottom of this post in its entirety. I promise you will be happier (and wiser) for it! πŸ˜€


Look at the fudgy crumb..


..and the pools of melted chocolate !



  • Butter – softened, at room temperature – 115 g (1/2 a cup)
  • Ragi / finger millet flour – 1 cup
  • All purpose flour – 1/4 cup
  • Cocoa powder – 1 tbsp
  • Baking powder – 1 tsp
  • Salt – 1/2 tsp
  • Honey – 1/2 cup OR 3/4 cup sugar
  • Vanilla essence – 1 tsp
  • Instant coffee powder / coffee decoction – 1 tsp
  • Flax seed powder – 2 tsp
  • Water – 2 tbsp
  • Any dark/milk chocolate variety – 80g (for melting) ; plus another 40 g for adding into the brownie batter (broken into small chunks)
  • Almonds and walnuts -chopped, 1 tbsp


  • Take flax seeds in a mixer-grinder.
  • Grind into a smooth powder
  • Take 2 teaspoons of this powder and add to 2 tbsps of warm water. Let it rest. After 10 mins, you will see that this has formed a gel like substance. This is our egg substitute.


  1. Melt the butter under low heat in a bowl/saucepan.
  2. Once butter has melted, switch off the stove and add broken chocolate pieces to this. Let it sit in the warm butter for 5 minutes to melt completely.
  3. With a spoon, stir lightly to incorporate all the melted chocolate into the butter.
  4. Add the cocoa powder and coffee powder (or decoction) and stir well to ensure no lumps are formed.
  5. Add your honey to this. Stir well and set aside.


  • Sift together the ragi, baking powder, salt & all purpose flour to a mixing bowl and add the flax gel to this
  • Add the melted chocolate mixture
  • Fold well with a spatula or wooden spoon. Be gentle, but mix well to ensure that there are no lumps. You could use an electric whisk as well.
  • You will get a semi-thick, chocolatey batter.


  • Grease a springform pan (or any cake mould of your choice) with butter. Pour batter into the pan.
  • Add the broken chocolate chunks into the batter, pressing down lightly with your fingertips. Don’t press them all the way down (SeeΒ TIPS &TWEAKS!)
  • Sprinkle chopped walnuts and almonds over the batter.
  • Bake at 190 deg C for 30-40 minutes, until the top is set and crinkly, and sides of brownie have left the pan.


Allow to cool overnight.


Cut into squares and refrigerate. Enjoy with a warm glass of milk!



  • This is a fudgy, rich brownie. Store in an airtight container and consume within 1-2 days. If refrigerating, let it sit at room temperature to allow the chocolate to soften before you eat, else you’ll bite into solid chocolate chunks πŸ™‚
  • Break the chocolate into small pieces for putting into the batter. My chocolate pieces were too big, and while it tasted incredibly delish, cutting the brownies was a hassle due to big pools of melted chocolate!
  • Also, don’t push the chocolate pieces all the way into the batter. It should be halfway into the batter, or it will stick to the bottom and the brownie will not hold together when it melts.
  • Stop at 30 minutes and do the toothpick test. For brownies, they need to be underbaked slightly a little, so that they don’t get too dry.
  • When you are checking brownies for doneness, check by inserting a toothpick.
    • For brownies to be done, you need to see the cooked, moist crumbs on the toothpick.
    • If the toothpick comes out with wet batter on it, then it is underdone. Return to the oven as required. Since we are using chocolate chunks, if you insert your toothpick into a pool of melted chocolate, chances are it will come out wet. So check at 1-2 places to be sure! πŸ˜€
    • If the toothpick comes out very clean, it might be overdone. Serve with vanilla ice-cream or chocolate sauce to moisten it; or crumble the brownie up, mix with frosting and make cake pops!
  • Let it cool overnight, or at least for 3-4 hours before cutting into squares. Don’t try to cut it while warm, or you’ll be left with a delicious mess ! πŸ˜€
  • You could also use chocolate chips in place of chunks.
  • I tried this with jaggery/ country brown sugar, and I did not like it at all. I suggest you use only honey or refined sugar for this one. Just a personal preference.


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