Super moist and Fudgy … these dense chocolate brownies that are enriched with beetroot are perfect for anytime indulgence.
I was searching for inspiration for recipes that used beetroot. Not really a fan of the vegetable myself, I have rarely used it in my kitchen as a main ingredient. So, my idea of using this super healthy vegetable was only limited to salads.
I had never heard of Beetroot Brownies before and on chancing upon the recipe was really amazed and desperate to try it , at the same time. I finalized on this one for the contest without a thought.
The recipe is very easy and just like any brownie recipe except it uses a decent amount of beetroot puree that ends up making the brownie moist and gooey.
The beetroot puree lends a dark red hue to the brownie that I really liked. As for taste, the brownies do taste different and flavorful and it’s almost impossible to make out they contain beetroot.
BEETROOT BROWNIE RECIPE
- Beetroot (boiled) Puree – 1 cup
- Dark Chocolate – 100 gms
- Butter – 50 gms
- Sugar – 150 gms
- Eggs – 2 nos
- Flour – 150 gms
- Baking Powder – 1 teaspoon
- Cocoa Powder – 1 tablespoon
- Walnuts (finely chopped) – 1/4th cup
Step 1 – Chop chocolate and melt over double boiler.
Step 2 – Once chocolate is melted completely. Add butter and mix well.
Step 3 – Next, add in sugar and mix well till almost dissolved.
Step 4 – Break the eggs in this mixture and lightly whisk.
Step 5 – In a seperate bowl, mix flour, baking powder and cocoa powder well.
Step 6 – Pour the chocolate mixture in the flour mixture and gently mix.
Step 7 – Now, add in the beetroot puree and walnuts. Mix well.
Step 8 – Take a 7 x 4 inch baking pan and line it with butter paper. Pour the brownie mixture in the pan.
Step 9 – Place the brownie batter in a pre- heated oven and bake for 25 min at 180C .
Step 10 – Remove from oven and cool. Cut into squares and serve with ice-cream or any dessert sauce of your choice.
