Friday, 18 August 2017

Eggless Beetroot Brownie...


This is my daughter's one of the favorite dish. Very often there is a request to make it.
 It's an ideal lunchbox recipe for children or a tea - time snack recipe.
 I have used Whole Wheat Flour, Almond Flour along with All Purpose Flour. I have added fresh Beetroot juice to the batter. That makes it a bit healthy.

Ingredients
3/4 cup Whole Wheat Flour
1/4 cup Almond Flour
1/4 cup All Purpose Flour
1/2 cup Chocolate Chips
2 tbsp Walnut chopped
1 tsp Baking powder
1/3 cup Caster Sugar
1/4 cup Brown Sugar
1 cup Beetroot Juice
1/4 cup Curd
1/4 cup Oil or Melted Butter





Method
Line an 8 inch square pan with parchment paper and keep it aside. Mix the whole wheat flour, almond flour, all pupose flour, baking powder and salt together. Melt the chocolate chips in a microwave and stir it till the chocolate chips melts properly. Take a mixing bowl, add the melted chocolate and oil. Whisk it. Add the brown and caster sugar. Whisk it till the sugar dissolves properly. Add the curd and whisk it once again. Add half of the flour and half of the beetroot juice. Whisk it well, now add the remaining flour and juice. Whisk it once again. Pour the batter into the pan, sprinkle chopped walnuts on top.
Bake it for 30 to 35 minutes in a preheated oven at 180 degrees celsius. When done,insert a tooth pick to check. It should come out clean. Cool it for 15 minutes, before removing the brownies from the pan. Cut into pieces and serve.