Eggless Beetroot Brownie Recipe Made With Amaranth Flour

Step 1: To begin making the Eggless Beetroot Brownie Recipe Made With Amaranth Flour, first get all the ingredients prepped and ready

Step 2: Steam the beetroots using the steamer or a pressure cooker until very soft and cooked

Step 3: Once cooked, cool the beetroot and puree the beetroot

Step 4: Keep aside

Step 5: Preheat the oven to 180C/ 350F

Step 6: Line a 8 inch square pan with parchment paper or if using an aluminum foil, grease it with cooking spray

Step 7: 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

Step 8: Melt the chocolate in a double boiler or in the microwave oven, in a medium size bowl

Step 9: Heat on high for 1 minute and then mix it using a spoon

Step 10: Take care not to burn the chocolate

Step 11: Stir it well, it should be smooth

Step 12: In the same bowl, combine the beet puree, sugar, cocoa powder, unsalted butter, vanilla extract and mashed bananas and whisk it well

Step 13: I usually beat in a mixer at a low pulse for a minute or so till the mixture is smooth and creamy

Step 14: In a mixing bowl, sieve the amaranth flour along with baking powder

Step 15: Add the smooth and creamy beetroot mixture

Step 16: Add the chopped walnuts and salt

Step 17: Stir and mix the beetroot brownie batter well with a spatula but do not overbeat

Step 18: Pour the beetroot brownie batter into the prepared pan and bake for 35-40 minutes

Step 19: When done, the edges of the beetroot brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan

Step 20: Try to look for the first sign of cracking on the brownie’s top which should be shiny and set which means that the brownies are cooked and then pull them out

Step 21: Cool the beetroot brownies with amaranth flour completely in the pan on a wire

Step 22: After the brownies are completely cooled, after an hour, cut them into neat squares

Step 23: Serve the Eggless Beetroot Brownie along with a plate of Baked Potato & Peas Samosa with Phyllo Pastry and a hot cup of Masala Chai