Remember the Groovy Gourmets I told you about a couple of months back ? Every month, we make something based on the selected theme. Made the grape focaccia, vegan coffee panna cotta for this earlier. Well, I missed out the last two months of posting, but am back now. This week's theme was brownies, with a twist, not just the regular chocolate ones.
I've read a lot about beet and chocolate cakes and though I was a bit apprehensive, I wanted to try brownies with beet puree. We love beets at home and cook quite a bit with it, but beets in something sweet was really something new.
The colour was a pretty dark pink and the taste was really good. I added a bit of butterscotch chips and some almond flour and this gave it a really nice texture.
If you like the idea of sneaking in some veggies in your brownies, give this a try. It isn't easy to figure out the beet in this, lesser calories than a regular brownie and tastes yum !
Beet and Chocolate Brownies
What you need -
3/4 cup APF / maida
2 tsps ground almond flour
1/2 tsp baking powder
2 cooked beets
1/2 cup grated dark chocolate
2 tbsp butter (at room temperature)
1/3 cup sugar
1/4 cup butterscotch chips
a pinch of salt
What you do with it -
Line an 8" square pan with baking sheet / butter paper. Allow the sides of the paper to fall over the edges, makes it easier to remove the brownies later
Grease the baking sheet / butter paper
Pre heat the oven at 180 C
Sift the flour, salt and baking powder. Add the almond flour to this and keep aside
Heat the grated chocolate in microwave safe bowl, in 15 second intervals
Peel the cooked beets and make a puree
To this puree, add the butter, melted chocolate and sugar and whisk till the sugar is dissolved completely
Add the butterscotch chips to the flour and then add the flour to the beet puree
Add the batter to the pan and bake for about 35 mins
Cool, pull the paper up from the edges
Cut into 1.5" squares
Sprinkle with icing sugar if you like