Beetroot Brownie


  • 1 large beetroot
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup light/dark brown sugar, tightly packed
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp softened unsalted butter
  • 2 tsp vanilla extract
  • 1/4 cup mashed banana/ beetroot puree
  • 3/4 cup amarnath flour
  • 3/4 tsp baking powder
  • 1/2 cup walnuts chopped
  • 1/4 tsp sea salt


  • To prepare Beetroot Brownies, wash and cook the beetroot in a pressure cooker with 1 cup water.
  • After the steam cools down, take out the beetroot and cut them into pieces.
  • Add the pieces into a mixer or food processor along with a quarter cup beetroot water left from the pressure cooker. Process the mixture into a smooth puree. Measure 1 cup of this puree and keep it aside.
  • Preheat the Oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  • Line an 8 inch square pan with Parchment paper or if using an aluminum foil, grease it with cooking spray. The size of parchment paper or the aluminum foil should be big enough that later on, you can hold along the sides and take it out from the hot pan easily, to cool the baked brownie.
  • Melt the chocolate in a double boiler or in the oven, in a medium size bowl. Heat on high for 1 minute and then mix it well using a spoon. Take care not to burn the chocolate.
  • In the same bowl, combine the beet puree, sugar, cocoa powder, unsalted butter, vanilla extract and mashed bananas and whisk it well/ blend it well in a Blender.
  • In a mixing bowl, sieve the ragi flour along with baking powder.
  • Add the smooth and creamy beetroot mixture.
  • Add the chopped walnuts and salt. Stir and mix well with a spatula but do not overbeat.
  • Pour the batter into the prepared pan and bake for 35-40 minutes. When done, the edges of the brownies will be visibly baked and the center will be set (that is, not wiggly) when you shake the pan.
  • Try to look for the first sign of cracking on the brownie’s top which should be shiny and set which means that the brownies are cooked and then pull them out.
  • Cool the brownies completely in the pan on a wire rack. After the brownies are completely cooled, after an hour, cut them into neat squares to store.
  • Serve these Brownies, warmed up in the oven, topped with chocolate ganache and roasted cashew nuts and a scoop of vanilla ice cream on side.

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