Preheat oven to 180°C (350°F).

Melt butter in a saucepan over low heat, ensuring it doesn't boil.

Sieve cocoa powder into the melted butter and stir until smooth and gooey.

Remove from heat and add vanilla extract.

Add brown sugar and stir well until slightly melted.

Sieve ragi flour, wheat flour (or maida), and baking powder into the mixture.

Combine all dry ingredients with the wet ingredients

Whisk the eggs well and add them to the mixture.

Stir in slivered almonds or chopped walnuts.

Add milk for a smoother consistency.

Grease a baking tin and pour the brownie batter into it.

Bake for about 25 minutes, or until a tester inserted in the center comes out clean.

Remove from the oven and allow to cool completely.

Cut into squares and serve.

Store leftovers in an air-tight container in the refrigerator for up to 3-4 days.