Whole wheat brownies with beetroot (eggless)
Dry Ingredients
130 gms whole wheat flour/ buckwheat.
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Cocoa powder - 3 tbsp
Salt - pinch
Wet Ingredients
Unsalted butter 2 tbsp
Beetroot Puree - 180 gms
Cane sugar 40 gms ( can add more as per your taste)
flax seed 1 tbspoon with 3 spoons water
Chocolate pure or pieces 75 gms
Vanilla essence - 1 tsp
Flaxmeal - 1 tbspn with 4 tbsp water
Optional
Nuts chopped - 3 tbsp
coffee liquid
Procedure
- Prepare the tin with baking paper
- Preheat the oven to 180 to 200 degrees
- Boil beetroot and prepare the puree and keep aside
- Take 1 teaspoon ground flax seeds and put 4 tbsp water and mix well and keep aside
- Sift the dry ingredients and keep in a bowl
- Now take the butter and sugar in a bowl and whisk it well till it is creamy. Add the beetroot puree, vanilla essence and flax meal and whisk for another minute
- Add the grated chocolate or pieces and mix with a spatula
- Now add the dry ingredients to this bowl and mix with a spatula using the cut-fold technique
- Add nuts if needed
- Now put the mixture in the baking tin and spread evenly.
- Bake for about 35 minutes and check with a toothpick or skewer
- Let it cool and then cut and serve with 💜
