The Good Food magazine this month held a surprise for me – my comment on Beetroot Brownies was published! If you’ve been reading around here you’d know that I was featured in the November issue as well for trying out Red Velvet Sponge with Shrikhand. Now being featured back-to-back was really a double delight! Maybe that’s why I’ve been grinning all through the month.

This recipe for Beetroot Brownies had me wrinkling my nose as I read through it. I’m not a fan of this root vegetable but that’s more reason why I was keen on trying out this recipe, it was an attempt to convince myself to eat beets. It was successful, and how!

The original recipe contained eggs and as usual I wanted to substitute that, which I did by including some curd in my recipe. I left the flaxseeds out this time because I was looking for a dense texture. The beets gave this brownies a beautiful deep red hue and also added a lovely, earthy sweetness to it.

Beetroot brownies
2 cups of beetroot, washed, boiled, peeled
1/4 cup of olive oil
1/2 cup of cooking chocolate (I used Morde dark chocolate)
2 tsp of cocoa powder
3 tbsp of curds
3/4 cup of sugar
3/4 cup of all-purpose flour
1 tsp of baking powder
2 tbsp of walnuts, chopped

For the icing
1 tbsp of beetroot juice, I pureed some and also used the water that I used to boil the beetroots in
2 tbsp of icing sugar

Keep aside 1/3 of the peeled beetroots and chop them finely. Transfer the rest into a blender and puree to form a thick paste.

Melt the chocolate over a double boiler until you get a smooth liquid, allow this to cool down. In another bowl, whisk the sugar, oil, curds and cocoa powder together. Keep whisking until it becomes light and fluffy. Now add the beetroot paste to this and beat well.

Gradually add the flour to this along with the baking powder and mix well until you get a lump-free batter. Finally add the chopped beets and walnuts and give the batter one final mix.

Pour the batter into a greased baking tray and bake at 180 degrees for about 20-25 minutes. The brownies have to be slightly gooey in the middle. Allow them to cool down to room temperature.

As the brownies are cooling you can prepare the icing by mixing the juice and sugar together to get a runny but slightly thick icing. Drizzle this over the brownies, cut them into squares and serve warm by themselves or with some vanilla ice cream.

* If you like the brownies to be very gooey and chocolatey then you need to up the quantity of cooking chocolate used

* You can dust the brownies with just icing sugar if that suits you well

* Instead of olive oil you can also use Canola oil

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