Healthy Eggless Chocolate Ragi Brownies: Vegan & Gluten-Free
50 minutes
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About Healthy Eggless Chocolate Ragi Brownies: Vegan & Gluten-Free
Indulge in guilt-free deliciousness with this easy eggless chocolate brownie recipe! Made with nutritious ragi flour (finger millet), this recipe is perfect for those seeking a healthier, vegan-friendly dessert option. It's surprisingly rich and fudgy, satisfying your chocolate cravings without compromising your health goals.This recipe offers flexibility; you can bake these brownies in your oven, air fryer, convection microwave, or even a pressure cooker! The result is a moist, intensely chocolatey brownie that's both decadent and wholesome.Whether you're a vegan, have egg allergies, or simply looking for a healthier treat, this eggless chocolate ragi brownie recipe is a must-try. Prepare to impress your friends and family with this delightful and surprisingly easy-to-make dessert!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Wet Ingredients
- 5 tbsp Vegetable Oil or melted unsalted butter
- 0.5 cup Jaggery finely grated or powdered
- 0.5 cup Yogurt or 1 mashed ripe banana, or 2 large eggs
- 1 tsp Vanilla Extract
Dry Ingredients
- 0.75 cup Ragi Flour also known as finger millet flour
- 0.25 cup Cocoa Powder unsweetened
- 1 tsp Baking Powder
- 0.25 tsp Salt
Mix-ins
- 70 gm Chocolate Chips dark
- 1/2 cup Walnuts chopped; or cashew nuts, or other nuts for garnishing
Instructions
Preparing the Wet Ingredients
- In a large bowl, whisk together the oil (or melted butter), jaggery, yogurt (or egg/banana substitute), and vanilla extract until well combined and smooth.
Combining Dry and Wet Ingredients
- In a separate bowl, sift together the ragi flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix. Fold in the chocolate chips and chopped nuts.
Baking Preparation
- Grease and flour an 8x8 inch or 9x9 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides to lift the brownies out easily.
Transferring Batter and Baking
- Pour the brownie batter into the prepared pan and spread evenly. Sprinkle any extra chocolate chips and nuts on top.
Baking Options
- Choose your preferred baking method:
- a) Oven: Bake at 170°C (340°F) for 30-35 minutes.
- b) Air Fryer: Bake at 160°C (320°F) for 20-25 minutes.
- c) Convection Microwave: Bake at 180°C (355°F) for 25-30 minutes.
- d) Pressure Cooker: Place the pan in the pressure cooker on a trivet, add 1 cup of water to the cooker, and cook on low flame for 30-35 minutes. Do not use the whistle.
Cooling and Serving
- Let the brownies cool completely in the pan before cutting and serving. Enjoy with vanilla ice cream or your favorite topping!
Recipe Notes
Expert Tips for Perfect Eggless Brownies
- For a richer chocolate flavor, use high-quality dark chocolate.
- Don't overmix the batter; overmixing can lead to tough brownies.
- Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached.
- For easier removal from the pan, let the brownies cool completely before cutting. Lightly grease the sides of the pan before baking to help them release easily.
Recipe Video
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Recipe Nutrition
Calories: 542kcalCarbohydrates: 71gProtein: 8gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 1mgSodium: 277mgPotassium: 375mgFiber: 3gSugar: 32gVitamin A: 2IUVitamin C: 1mgCalcium: 319mgIron: 3mg
Richa Gupta
Articles: 214
4 Comments
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This looks so good! Appreciate the share.
Looks incredible! Thanks for the details.
Absolutely delicious! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.