Eggless Brownies with Beetroot Recipe:
Eggless beetroot brownies, delicious, gooey, indulgent chocolaty affair.
Its republic day and let me start by wishing us republican Indians a happy one, it’s a celebration of unity in our diversity. The awesomeness of diversity is so exciting, and right now all I can relate to is the diversity in the varieties of brownies we have. Ops, I can’t think of anything else after trying this soft, gooey eggless brownies with beetroot recipe.
Beetroot in brownie isn’t frankly my idea, I read about it in a magazine recently and then realised that out internet is almost swarming with a variety of recipes but not one good eggless variation. So I took the challenge up my sleeve to feed my vegetarian family members (there are a few veggies too in our carnivore horde) cravings. The brownies turned out sinfully delicious, crumbly, gooey and as gorgeously addictive as ever, that frankly came as a surprise to me for I’d never imagined a brownie to be good without enough eggs in it. The beetroot added an intense red colour and sweet moisture to the brownies, making it possible to cut down on the amount of butter and still deliver crumbly gooey eggless brownies with beetroot recipe.
Ingredients (Makes 16 2’ brownies, serves 8):
- ½ cup plain flour (maida)
- ¼ cup and 1 tbsp Dutch unprocessed Cocoa pwd ( I use Hershey’s), plus extra for dusting
- 50 gms good quality dark chocolate
- 250 gms beetroot, or 2 med beetroots, peeled
- ½ cup castor sugar
- 50 gms butter, softened
- ¼ cup yogurt, beaten
- ½ tsp salt
- 1 tsp vanilla extract
- ‘2 tbsp walnuts, chopped
- 1 tbsp Chocolate chips.
- 2 tbsp icing sugar.
- Preheat the oven to 180OC. Line a 9inch square baking dish with butter paper.
- Grate half a beetroot and squeeze out the juice 1-2 tbsp and keep aside. Chop up the remaining beetroot and add it to a pot of boiling water with a little sugar. Let it for 5-7 minutes untill the beetroots softens, completely drain, allow cooling. Then blend into a coarse paste in an electric mixer.
- Melt chocolate in a heatproof bowl placed over a pot of simmering water. Stir in this chocolate into the beetroot and keep aside.
- Now sieve flour and salt in a mixing bowl, add cocoa powder and castor sugar and keep aside. Now beat the curd and softened butter together until it is fluffy and then add the vanilla extract.
- Then mix the curd mixture into the beetroot mixture. Now add this wet mixture into the flour mixture in two- three batch and mix well to incorporate using a balloon whisk. Mix only until everything incorporates. Then stir in the chopped walnuts and chocolate chip.
- Pour this mixture into the prepared tin and slightly even out the top with the spatula.
- Bake at 180OC for 30-35 minutes, it should remain slightly gooey in the center. Allow resting for 10 minutes.
- Then mix the icing sugar with 1-2 tbsp of the retained beetroot juice and drizzle on the top of the cake generously. Dust lightly with extra cocoa pwd, cut into and indulge into the chocolate fantasy.
Dos and Don’ts:
- Replace curd with 2 eggs if you are not keen on an eggless variation.
- Adjust sugar to your taste, but keep in mind the natural sweetness of the beetroot, though little.