Name: Eggless Chocolate Beet Brownies recipe by Gagandeep Joshi at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup all purpose flour; 1/2 cup corn flour; 1/2 cup cocoa powder; 1 cup boiled beetroot puree; 1 cup brown sugar; 1 cup softened salted butter; 1 teaspoon vanilla essence; 1 teaspoon baking powder; 2 tablespoon fresh cream; 1 teaspoon baking soda; 1/2 cup milk + 1 tablesppon vinegar; 1/2 melted chocolate or ready made chocolate sauce; Icing sugar for dusting

ABOUT Eggless Chocolate Beet Brownies RECIPE

These brownies are light yet very rich and resonates deep chocolate flavour. Crunchy on top, soft on bite and gooey in the middle- a perfect brownie. A death by chocolate!

Ingredients Serving: 12

1 cup all purpose flour
1/2 cup corn flour
1/2 cup cocoa powder
1 cup boiled beetroot puree
1 cup brown sugar
1 cup softened salted butter
1 teaspoon vanilla essence
1 teaspoon baking powder
2 tablespoon fresh cream
1 teaspoon baking soda
1/2 cup milk + 1 tablesppon vinegar
1/2 melted chocolate or ready made chocolate sauce
Icing sugar for dusting

Instructions

Preheat the oven for 10 minutes at 170 D Celsius. Sieve all the dry ingredients in a bowl twice and set aside. Sieving aerates the dry ingredients which makes the batter fluffy and light.
In another bowl add sugar and butter. Beat with an electric mixture until light and fluffy. Add vanilla essence, beetroot puree and milk mixture.
Make a little well in dry ingredients and pour wet ingredients in two parts. Now add the melted chocolate and fold gently. If the batter is not silky and running just add bit of milk in it.
Grease a square tin and bake for 20-25 minutes at 150 D Celsius or until a skewer inserted comes out clean.
Once cooled cut into desired shapes, dust with icing powder and serve warm with ice cream.

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