Dark Chocolate Brownie with a "Secret Ingredient"
3-4 medium size Beets
100 gm Flour
2-3 tsp cocoa powder
200 gm caster sugar
100 gm butter
250 gm bitter sweet chocolate bar
few drops of vanilla extract
Peel the beetroots, cut them roughly, add in a microwave safe bowl, add some water and boil for 12-15 minutes till it becomes tender.
Pre-heat the microwave in convection mode in 180 degree C.
Strain the water from the beetroots and blend the strained Beetroot with the caster sugar and eggs in a blender in medium speed. The mixture must be frothy and airy.
Double boil the chocolate and mix it with the beetroot egg mixture. Blend some more.
Add the butter and blend well till you get a smooth mixture.
In a large bowl mix the flour and cocoa powder. Fold the beetroot mixture in it and mix well.
Pour the mixture in a greased tin. Bake for 20-25 minutes.
Serve with a dollop of vanilla icecream or just eat it and let it melt inside your mouth.