Amaranth and Beetroot Seed Brownies

Rich in iron fudgy brownies

PREP TIME

30 MINS

35 MINS

6 tbsp unsalted butter

⅓ cup amaranth flour

¼ cup cocoa powder

½ tbsp cinnamon

½ tbsp salt

336gms cooking chocolate

¾ cup sugar

1 tbsp vanilla extract

3 eggs

½ cup roasted, grated beetroot

1 tbsp melon/sunflower seeds

1 tbsp sesame seeds

Preheat the oven to 170 degrees F. Line an 8" square brownie tin with butter parchment paper.

Whisk the dry ingredients amaranth flour, cocoa powder, cinnamon and salt.

Melt the chocolate in the microwave and then add the butter to melt it.

Stir the sugar and eggs one at a time into the melted chocolate and butter, stir it nicely till the sugar mixes into the mixture.

Add the dry ingredients and whisk quickly until the mixture is smooth and begins to pull away from side of the bowl, about 2 minutes.

Stir the beetroot and pour the batter into a pan and make the top smooth add the seeds and press it down a bit.

Bake till toothpick/cake tester comes out with a few moist crumbs for about 35 minutes.

Let it cool completely in the pan on a wire rack.

Refrigerate the brownies for an hour and after that turnover and cut it into square makes approximately 16 squares.

Tips :

Beets can be oven roasted and then pureed to further enhance the flavour.