Sieve ragi flour using a fine sieve or thin cloth to get a smooth, lump-free flour.

Heat a bowl over double boiling method and melt dark chocolate and unsalted butter together. Mix until smooth and shiny. Set aside.

In a mixing bowl, add the egg, vanilla essence, baking powder, and a pinch of salt. Whisk until it becomes frothy and light.

Add the country sugar and whisk again until well combined and slightly creamy.

Now pour in the melted chocolate butter mixture into the egg mixture.

Do not use an electric beater at this stage.

Add the sieved ragi flour and cocoa powder. Fold gently using a spatula until just combined.

Do not overmix.

Line a small baking tray with parchment paper and pour the brownie batter. Tap gently to remove air bubbles.

Preheat a pressure cooker on low flame for 5 minutes. Place a stand/ring inside.

Place the tray inside the cooker, remove the rubber gasket, and do not use the whistle.

Close the lid and cook on medium flame for 20–25 minutes.

Insert a toothpick if it comes out with a few moist crumbs, the brownie is ready.

Cool completely before cutting and serving.