How to make Beetroot Brownie -
Beetroot gives this brownie an added ruby red colour
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Beetroot (चुकन्दर ), Refined flour (maida) (मैदा)
Cuisine : American
Course : Desserts
For more recipes related to Beetroot Brownie checkout Beetroot Chocolate Delight, Red Velvet Pancake, Beetroot and Apple Halwa, Red Velvet Christmas Cupcakes . You can also find more Desserts recipes like Mango Cream Mocha Marble Cake Chocolate Fingers Doughnuts
Beetroot Brownie Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 21-25 minutes
Cook time : 2.30-3 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Beetroot Brownie Recipe
Beetroot boiled, peeled, grated and squeezed 4 medium
Refined flour (maida) 50 grams + for dusting
Castor sugar 75 grams
Eggs 2
Dark chocolate chopped 100 grams
Butter 50 grams + for greasing
Cocoa powder 12 grams
Walnuts chopped 1/4 cup
Vanilla essence 1/2 teaspoon
Icing sugar for dusting
Method
Step 1
Preheat oven to 180ºC. Grease a baking tin with some butter and dust with some flour.
Step 2
Cream together castor sugar and butter in a bowl with an electric beater till pale and fluffy.
Step 3
Combine chocolate and butter in another bowl and melt in a microwave. Remove from heat and whisk till smooth. Cool.
Step 4
Sift together flour and cocoa powder into the sugar-egg mixture.
Step 5
Dust walnuts with some flour.
Step 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.
Step 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.
Step 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
Calories : 1903 Kcal
Carbohydrates : 190.5 gm
Protein : 39.4 gm
Fat : 109.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
