People usually make common mistakes like adding too much flour, overbaking the batter, and cutting the brownie while it is still hot. You will get a soft texture only if you keep the flour measurement strictly at 60 grams and check the baking status after 20 minutes.
You should reduce the baking time slightly next time and check your oven temperature if your brownie turns out too dry. You must bake it for a few extra minutes if the center remains liquid. You should cut the brownie only after it cools down completely. You can store it in an airtight container at room temperature for up to one day. You can keep it in the fridge for more days and heat only the required pieces before eating.
This brownie does not contain maida because we use ragi flour. You should not consider this a low-sugar or low-calorie dessert because it still has butter, sugar, and chocolate. You can easily bake a soft and chocolatey ragi brownie at home if you follow the right measurements and baking time!
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