Eggless Beetroot Brownies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
• STEP 2.In a blender, puree the cooked beetroot until smooth.
• STEP 3.In a mixing bowl, combine the beetroot puree, sugar, oil, and vanilla extract. Mix well.
• STEP 4.Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined.
• STEP 5.Fold in the chocolate chips or chopped chocolate.
• STEP 6.Pour the batter into the prepared baking dish and smooth the top with a spatula.
• STEP 7.Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
• STEP 8.Allow the brownies to cool completely before cutting into squares.
• STEP 9.Serve and enjoy!

Cooking Tips

• Make sure to puree the beetroot until smooth to avoid any lumps in the brownies.
• You can use either cooked beetroot or canned beetroot for this recipe.
• If you prefer a sweeter brownie, you can increase the amount of sugar.
• Feel free to add nuts or dried fruits to the batter for extra texture and flavor.
• Store the brownies in an airtight container at room temperature for up to 3 days.

Storage and Serving

• These brownies can be served as is or with a dusting of powdered sugar on top.
• They are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
• To store, place the brownies in an airtight container and keep them at room temperature.
• You can also freeze the brownies for up to 2 months. Thaw them at room temperature before serving.