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

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

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

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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.

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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.

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

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

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

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

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Tips :

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