Eggless Oats Beetroot Fudge Brownie.

Ingredients of Eggless Oats Beetroot Fudge Brownie

1. You need 1.5 cup of oats flour (gluten-free).
2. Prepare 1/3 cup of cocoa powder.
3. It’s 2 tsp of baking powder.
4. You need 1/2 cup of walnut.
5. Prepare 2 tbsp of coffee powder.
6. Prepare 1/3 cup of choco chips.
7. Prepare 1+1/4 cup of beetroot puree.
8. Prepare 3/4 cup of brown sugar.
9. Prepare 1/4 cup of olive oil.
10. Prepare 1/2 cup of curd.
11. It’s 1/2 cup of water.

Eggless Oats Beetroot Fudge Brownie instructions

1. First of all, prepare the beetroot puree. It should be at the room temperature. Take gluten-free oats flour in a mixing bowl..
2. Add cocoa powder, baking powder, and coffee powder. Combine them well and keep aside..
3. Take another bowl and mix beetroot puree, oil, curd, and water. Mix it nicely. Add dry ingredient mixture into wet ingredient mixture..
4. Add choco chips and give a stir so that choco chips spread evenly in the batter. Preheat oven at 180C. Line a parchment paper in the pan. Pour this into a greased 9×9 square tin. Decorate with chopped walnut..
5. Bake for 35-40 mins. Let it cool completely. Cut and serve with ice cream. They taste really heavenly with a vanilla ice cream scoop..