Ingredients:
2 large beetroots
1/4 cup plain buttermilk
2 eggs
3/4 cup all purpose flour / maida
8 tbsp unsalted butter
3/4 cup unsweetened cocoa pdr
2 tsp vanilla essence
1/2 tsp baking pdr
1/2 cup dark chocolate chips or chunks
1 1/4 cups sugar (adjust as per taste)
1/2 tsp salt
Method:
Puree:
Wrap one cleaned and peeled whole beetroot in aluminum foil and roast it at 400° for around an hour.
While the oven cooks beet, take a steamer and add water to the rack. Cover and let it come to a boil.
Place the other whole beetroot on the rack and let it steam for 15-20 minutes.
Puree both beetroots using a hand blender in a deep bowl till soft and smooth. You can add buttermilk for a creamy consistency.
Brownies:
Preheat the oven to 325° F / 180 C. Grease and line a baking tray. Consider the tray size based on the batter quantity.
Take a large saucepan and place over medium heat. Add the unsalted butter. Let it bubble and turn lightly brown. Turn it off, pour it into a large mixing bowl and set it aside to cool a bit.
Take a small bowl and mix sugar, cocoa powder and salt and mix well.
In a separate bowl, beat the eggs till smooth and creamy.
Pour the egg mix and the dry mix into the melted butter.
Add vanilla essence and 1-2 cups of beetroot puree based on your taste preference.
Add flour and baking powder and stir to combine.
You can chop the dark chocolate chunks into smaller pieces or melt them with a bit of milk before combining them with the batter mix.
Pour the batter into the greased tray and bake for 25-30 minutes. Check if it’s cooked through by inserting a toothpick.
You can drizzle some crushed nuts on top or desiccated coconut before serving.