For this month’s challenge at Groovy Gourmets we were asked to bake Brownies , Brownies which would have some thing more than chocolate.I decided to use beet root, as I had read a lot about using this root .This is the first time I was using a veggie in a brownie, I was so apprehensive, but I am glad everyone liked them.The second batch will be made soon.
100 gms cooking chocolate
1 1/4 cup beet purée
1/4 cup sugar
1/4 cup cocoa
2 tb sp butter
2 tsp vanilla extract
3/4 cup all purpose
1 tbsp oats
3/4 tsp baking powder
1/4 cup walnuts, chopped (optional)
1/4 cup almonds, chopped
Preheat the oven to 180 deg for 15 minutes.
Coat and 8 inch square pan with cooking spray.
Line the pan with aluminum foil and grease it with cooking spray, for easy cooling and perfect squares.
Melt the chocolate in a double boiler or over a very low flame .
In the same bowl, combine the beet puree, sugar, cocoa powder, butter ,vanilla and whisk it well. This mixture should be smooth and creamy.
Stir in the flour, baking powder, chopped nuts and oats ,mix with a wooden spoon.
Pour the batter into the prepared pan and bake for 35- 40 minutes or till done.
Brownies should spring back when touched.
Cool completely in the pan on a wire rack. Since the pan is lined with foil, just lift up the foil to cool on a wire rack.
After an hour cut into neat squares .
The brownies turned out very well. As soon as I cut into squares I sent half the brownies to my daughter, I got a call from her immediately to ask what I had used as the kids had loved them.when she heard it was beet root, she was very happy as her 3 year old is a big fuss pot when it comes to veggies. I also offered these to my son’s friends who could not believe beet root can be used in baking.They adored these healthy brownies.