Sunday, July 1, 2012


INGREDIENTS (Makes 16 pieces)

Beetroot-2 large
Butter-1/2 cup(1 stick)
Sugar-1 cup
Vanilla essence-2 tsp.
All purpose flour-1/2 cup
Cocoa powder-1/4 cup+2 tblsp.
Instant coffee powder-1 tblsp.
Dark chocolate cut finely-1/2 cup(optional)


1.Preheat oven to 350 F/gasmark  4.Wash, peel and chop beetroot into cubes. Steam them till they are tender when pricked with a fork.(10mins). Puree until smooth, makes about 1 cup.

2.Whisk together sugar and butter in a bowl till smooth.

3.Add vanilla essence and then whisk in eggs one at a time until well incorporated.

4.Stir in beetroot puree and mix till well blended and whole mixture takes a beautiful dark pink shade.

5.In another bowl, mix/whisk together flour,cocoa powder and instant coffee powder.

6.Fold the flour mixture into the beetroot mixture until well combined. Stir in small pieces of dark chocolate.

7.Pour into a greased 9 inch baking dish and bake for 30 minutes or until toothpick inserted comes out clean.

8.Cool and cut into squares. 


1.You can replace 1/2 butter with oil i.e. use 1/4 cup butter(1/2 stick) and 1/4 cup oil.

2.Brown sugar maybe used or 1/2 of white and brown sugar.

3.4egg whites can be substituted for 2 whole eggs.

4.Walnuts can be used in place of dark choccolate. If using chocolate chips, use the small ones otherwise it will sink to the bottom and burn.

P.S.-These brownies are really moist and tastes chocolatey. There is no overpowering taste of beetroot at all,although the batter might taste so. Try it and let us know how it turns out for you.


  1. hi
    u havent mentioned about baking powder

    1. anonymous...there is no need for baking powder or baking soda....also since there are eggs it will rise a bit besides being really moist....


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