Food, Kid friendly

Beet Wheat brownies using Coco powder

When I was a kid our lunch was packed pretty much everyday with two cutlets. My working mom used to prep it up over weekend making weekday lunch easy to pack. Only when I had grow old did I realize that she was sneaking in equal quantity of meat and carrot into them. She used to sneak in spinach into masala vada and omelette. It was more for my picky eater brother.

One veggie that don’t get consumed sometimes at our house, the rate at which it is stocked is beetroot. I was first planning to sneak it into a cake replacing carrot in carrot-date cake. But then a little research suggested brownies, as the earthy beets will twin with the chocolate flavour well.

And NO!! these brownies don’t taste ‘beetrooty’, they are moist and more on cake-brownies edge. This recipe calls for good quality melted chocolate, not only is it difficult to get good quality chocolate, it’s not a common item in my pantry. I wanted to make this frequently, so replaced it with easily available Coco powder. And YES it’s healthy brownie as we are using wheat instead of All purpose flour.

Brownie is a great item for rookie bakers, because they are so forgiving. There is no fixed texture for brownies, some like them fudgy others more cake like (I like mine fudgy). The baked brownies needn’t be visually perfect as well, a little crumb here and there is all fine.

Ingredients

  • Beetroot – 1/2 heap cup cooked pureed ie 2 small
  • Butter – 125 gm unsalted
  • Coco powder – 3.5 Tbsp
  • Instant coffee – 1/2 tsp
  • Wheat flour – 3/4 cup
  • Baking powder – 3/4 tsp
  • Egg – 2
  • Salt – 1/4 tsp
  • Vanilla essence – 1/2 tsp
  • Brown sugar – 1/2 cup
  • Walnut – 1/4 cup roasted(optional)
  • Nutella – 2-3 Tbsp at room temp(optional)

How to

  1. Roast Walnut by placing them in a pan and cooking at low- medium temperature for 5-6 mins, stirring in between. Cool them.
  2. Clean and pressure cook beetroot, till fork inserted pushes through easily.
  3. Peel, quarter and grind into puree in mixer.
  4. Melt butter, with Coco powder and coffee – either in microwave or on top of double boiler.
  5. Beat egg and salt till they are fluffy and airy. Add vanilla and beat for few seconds.
  6. Fold melted butter, beet puree till they mix in.
  7. Sieve the flour and baking powder into the egg mix and fold it gently with Walnut and Nutella. Do not over mix.
  8. Pour it into greased pan and cook in preheat oven at 170C for 25-30 mins.
  9. A clean knife inserted should come out with some crumbs on it. I like mine more on fudge end.

Note

I used 7″X7″ square baking tin.

I made beetroot puree for two batches and stored them in refrigerator while cooking the batches over weekends.

Replace Walnut with out nuts, if you like your brownies crunchy.

Nutella gives that nice melt in the mouth feel when re-heated. But if you don’t have it skip it.

Don’t bake longer, or they will turn cake-like.

I always add a little coffee with Coco powder to enhance the flavor, skip it if your making for kids.

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