Beetroot Brownie

Ingredients list for Beetroot Brownie

• 4 medium Beetroot boiled, peeled, grated and squeezed
• Refined flour (maida) 50 grams + for dusting
• 75 grams Castor sugar
• 2 Eggs
• 100 grams Dark chocolate chopped
• Butter 50 grams + for greasing
• 12 grams Cocoa powder
• 1/4 cup Walnuts chopped
• 1/2 teaspoon Vanilla essence
• for dusting Icing sugar

Method

1. Preheat oven to 180ºC. Grease a baking tin with some butter and dust with some flour.
2. Cream together castor sugar and butter in a bowl with an electric beater till pale and fluffy.
3. Combine chocolate and butter in another bowl and melt in a microwave. Remove from heat and whisk till smooth. Cool.
4. Sift together flour and cocoa powder into the sugar-egg mixture.
5. Dust walnuts with some flour.
6. Add dusted walnuts and melted chocolate mixture to the sugar-egg mixture and fold lightly. Add vanilla essence and beetroot and fold till everything blends well together.
7. Pour the batter into the prepared tin, spread evenly and tap lightly. Place the tin on a baking tray, put the tray in the preheated oven and bake for 45 minutes.
8. Remove from oven and cool down to room temperature. Cut into your choice of shapes, dust some icing sugar on top and serve.

Nutrition Info