While almost all Indian schools started yesterday, I had some respite of not having to send the girls to school for a week more. I am feeling really relieved of having got an extended holiday from having to wake up really early on a weekday and bang my head over what to pack in their boxes. 😀 Five days isn’t much of a long time, but still… any small break is definitely welcome, since this is going to be the case for the next three months, InShaAllah…
And talking about the weather, we are back to getting hot. The rains have stopped and the winters have moved on. The mornings and evenings are still good, though a little humid, but the afternoons are getting a bit unbearable. The summers have to come in, isn’t it? So let’s get to having a lot of fluid and keeping ourselves hydrated to the maximum… 🙂
I have already baked with beetroot before, here and here, and I have loved the outcome a lot! Beetroot gives a beautiful moistness to your bake and moreover nobody will ever make out that you have used it. When I found this recipe, I knew I had to make it and wasn’t disappointed at all. The result was a dense, fudgey brownie that screamed brownie. Can you see the hint of redness in the brownies? I would have loved to call this as red velvet brownies due to that tinge. 😀 The only change I made to the recipe was to add beetroot puree instead of grated beetroot – it was a lazy modification too! 😉 – so I had to bake slightly longer to get the texture. Yet, who is complaining? I must say this was so good that I urge you to try them if you have some beetroot puree languishing in the fridge, or make some fresh one ASAP… Off to the recipe…
- 75 gm butter
- 100 gm dark chocolate
- ¼ cup raw sugar
- 3 large eggs
- 1 tsp vanilla essence
- ½ cup beetroot puree
- ¾ cup wholewheat flour
- ⅓ cup cocoa powder
- ½ tsp baking powder
- Preheat oven to 180 degrees. Line a square brownie pan and set aside.
- In a saucepan, melt the butter.
- Turn down the heat, add the chocolate and sugar and mix till chocolate melts and the sugar melts. Remove from heat and allow to cool slightly.
- Break in an egg at a time and whisk well. Once all eggs are added, the mixture becomes glossy.
- Add the remaining ingredients and fold in till most.
- Pour into the pan and bake for 25 minutes till the top is firm.
- Cool in the pan for 10 minutes and then cool completely on a rack before slicing and serving.