Name: Spiced Chocolate Beetroot Brownies recipe by Antara Navin at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup beetroot puree; 1/2 cup semisweet chocolate chips; 1/2 cup dark brown sugar tightly packed; 1/4 cups unsweetened cocoa powder; 2 tbsps softened unsalted butter; 1 tsp ground cinnamon; 1/8 tsp cayenne powder; 1 tsp vanilla extract; 1 tbsp ground flaxseed meal; 3/4 cups all purpose flour; 3/4 tsp bakingpowder; 1/2 cup walnuts chopped; 1/4 tsp sea salt

ABOUT Spiced Chocolate Beetroot Brownies RECIPE

A brownie is a flat,baked dessert square that was developed in the United States at the end of the 19th century. It is usually served with a glass of milk or coffee. It can also be served warm with ice cream as a dessert or frosted or topped with whipped cream or powdered sugar. My thought for this traditional cuisine was to make the chocolate brownies little spiced.The combination of chilli and chocolate is well known. In this recipe, I have used spices like cinnamon and cayenne that when combined with chocolate and cocoa gives a beautiful burst of flavour in your mouth with that little kick from cayenne. The idea sounds weird but it might not if you have tasted Lindt Chilli Dark Chocolate.

Instructions

Preheat the oven to 180C/ 350F. Line a 8 inch square pan with parchment paper or if using an aluminum foil, grease it with cooking spray.
The size of parchment paper or the aluminum foil should be big enough that later on, you can hold along the sides and take it out from the hot pan easily, carrying out the baked brownie for cooling.
Melt the chocolate in a double boiler or in the microwave oven, in a bowl. Heat on high for 1 minute and then mix it using a spoon. Take care not to burn the chocolate. Stir it well, it should be smooth.
Add the ground flaxseed meal in three tablespoons of lukewarm water and whisk till it becomes frothy.
Combine the beet puree, sugar, cocoa powder, unsalted butter, melted chocolate,vanilla extract, cinnamon, cayenne and the flaxseed meal mixture in a electric mixer bowl or jar and beat it at low pulse till the mixture is smooth and creamy. Do not overbeat.
In a large mixing bowl, sieve the flour along with baking powder and salt. This makes the flour aerated, light and fluffy.
Add the smooth and creamy beetroot chocolate mixture. Add the chopped walnuts. Stir and mix well till the flour is well incorporated.
Pour the batter into the prepared pan and bake 25-30 minutes.
When done, the edges of the brownies will be visibly baked through and the centre will be set (that is, not wiggly) when you shake the pan.
Try to look for the first sign of cracking on the brownies top which should be shiny and set which means that the brownies are cooked and then pull them out.
Remember, the toothpick test which we do for cake does not work in case of brownies. A toothpick when inserted in a brownie, will have some gummy mixture.
If it comes out perfectly clean, this means your brownie is over baked. So be careful as you do not want your brownie to taste like a cake.
Cool the brownies completely in the pan on a wire . After the brownies are completely cooled, after an hour, cut them into neat squares.
Serve the brownies immediately warm or cold with milk, coffee or ice cream. Store in air tight container to serve later.

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