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Photo of Eggless Beetroot Brownies by Antara Navin at BetterButter

Eggless Beetroot Brownies

Antara Navin
0 minutes
Prep Time
60 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Eggless Beetroot Brownies RECIPE

Yummy and utterly delicious eggless brownies using amaranth flour( also known as ragi flour) and beetroot. This dish is inspired from the author, Madhuram's blog on eggless cooking. These brownies are eggless, vegan and gluten free.

Recipe Tags

  • Egg-free
  • Easy
  • Everyday
  • Fusion
  • Dessert
  • Gluten Free

Ingredients Serving: 6

  1. 1 large size beetroot
  2. 1/2 cup semisweet chocolate chips
  3. 1/2 cup light/dark brown sugar tightly packed
  4. 1/4 cup unsweetened cocoa powder
  5. 2 tbsps softened unsalted butter
  6. 2 tsps vanilla extract
  7. 1/4 cup mashed banana/ unsweetened applesauce/ beetroot puree
  8. 3/4 cup amarnath flour/ ragi flour
  9. 3/4 tsp Baking Powder
  10. 1/2 cup walnuts chopped
  11. 1/4 tsp sea salt


  1. Wash and cook the beetroot in a pressure cooker with 1 cup water. After the steam cools down, take out the beetroot and cut them into pieces.
  2. Add the pieces into a mixer or food processor along with a quarter cup beetroot water left from the pressure cooker. Process the mixture into a smooth puree. Measure 1 cup of this puree and keep it aside.
  3. Preheat the oven to 180C/ 350F. Line a 8 inch square pan with parchment paper or if using an aluminum foil, grease it with cooking spray.
  4. The size of parchment paper or the aluminum foil should be big enough that later on, you can hold along the sides and take it out from the hot pan easily, carrying out the baked brownie for cooling.
  5. Melt the chocolate in a double boiler or in the microwave oven, in a medium size bowl. Heat on high for 1 minute and then mix it using a spoon. Take care not to burn the chocolate. Stir it well, it should be smooth.
  6. In the same bowl, combine the beet puree, sugar, cocoa powder, unsalted butter, vanilla extract and mashed bananas and whisk it well. I usually beat in a mixer at a low pulse for a minute or so till the mixture is smooth and creamy.
  7. In a mixing bowl, sieve the ragi flour along with baking powder. Add the smooth and creamy beetroot mixture. Add the chopped walnuts and salt. Stir and mix well with a spatula but do not overbeat.
  8. Pour the batter into the prepared pan and bake for 35-40 minutes. When done, the edges of the brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan.
  9. Try to look for the first sign of cracking on the brownie’s top which should be shiny and set which means that the brownies are cooked and then pull them out.
  10. Cool the brownies completely in the pan on a wire . After the brownies are completely cooled, after an hour, cut them into neat squares.
  11. These brownies are utterly delicious and healthy.

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Shereen Fatima
Shereen Fatima   May-26-2016

wow, beetroot brownies. I'm skeptical but they look so good :)

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