These Ragi Brownie Cookies – ‘Brookies’ are a great option to go guilt free. They’re fudgy, chewy and intensely chocolatey with an earthy flavour from Ragi flour.
I absolutely LOVE brownies and these Ragi ‘Brownie Cookies’ are a great snack option with a small portion size. Fudgy on the inside and chewy on the outside, these ‘brookies’ melt in your mouth and are HEAVENLY! These cookies are made with Ragi flour that makes them Gluten-free. Ragi gives these cookies a delicious earthy flavour.
Storing
These cookies are best eaten on the same day, but you could also store them in an airtight container in the refrigerator for up to 5 days.
Like this Ragi Brownie cookie recipe? Try more chocolate recipes –
- Whole Wheat Crinkle Brownies
- Whole Wheat Chocolate Almond Cake
- Cherry Chocolate Pudding
- Flourless Chocolate Orange Cake
These Ragi Brownie Cookies – ‘Brookies’ are a great option to go guilt free. They’re fudgy, chewy and intensely chocolatey with an earthy flavour from Ragi flour.
Ingredients
100 g Dark Chocolate, chopped
60 g Salted Butter
70 g Caster Sugar
50 g Jaggery Powder
1 Egg
65 g Ragi Flour
1/2 tsp Baking Powder
2 tbsp Dutch cocoa powder
Directions
- Preheat oven to 200 degrees Celsius and line a cookie try with butter paper or silpat.
- In a glass bowl, melt butter and chocolate in the microwave in 30 second bursts. Keep aside to cool. Alternatively, you could also do this over a double boiler.
- Using an electric beater or stand mixer, beat egg, sugar and jaggery till light and pale. This should take about 4-5 minutes.
- Pour in the chocolate mix and fold the mixture till combined.
- Mix all the dry ingredients and sift them in to the chocolate mixture. Fold.
- Chill the cookie dough for 15 mins and then scoop the batter to the prepared tray. Make sure to leave out 2 inch space between, since each of them will spread quite a bit.
- Bake for 10 mins in the preheated oven for 10 mins. If baked longer the inside wont be fudgy and could become crunchy.
- Once baked, let them cool on the tray till firm.
Notes
- Chill the cookie dough for 15 mins and then scoop the batter to the prepared tray. Chilling the batter a little makes it more manageable and spreads lesser. Make sure to leave out 2 inch space between, since each of them will spread quite a bit.
- If baked longer than 10 mins. the inside wont be fudgy and could become crunchy.
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