Dark Chocolate Beet Brownie

Ingredients
1 cup boiled beetroot puree
1/2 cup unsalted butter
1 cup dark chocolate
1-1/4 cup all-purpose/whole wheat flour
1-1/2 tsp baking powder
1/4 tsp salt
2 tbsp corn flour
1 tsp vanilla essence
1 cup powdered sugar
1/4 cup chopped cashews
Method
Preheat oven to180°C.
Line a brownie pan with parchment paper or grease pan generously.
Cut sticks of butter into tablespoon size chunks and place in a heavy saucepan. Add chopped chocolate and cook over low heat, stirring constantly until mixture melts and is smooth. Remove the pan from heat and set aside to cool.
In a medium bowl, whisk together flour, baking powder, cashews, sugar salt. Set aside.
Now add the beetroot puree to the chocolate mixture and mix well. And then slowly add chocolate mixture to the flour mixture and mix just until combined well. Pour batter into prepared pan and smooth top with a rubber spatula.
Bake 25 to 30 minutes. Allow brownies to cool for 5 minutes then transfer with parchment to cooling rack.
Cut and serve warm, at room temperature, or straight from the refrigerator.

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