Beetroot Brownie with Black Sesame Oil or Seeds
HISTORY & LORE
Brownies, a quintessential American dessert, have evolved into countless variations since their invention in the late 19th century. This beetroot brownie merges the comforting, rich chocolate flavor with the earthy sweetness of beets, a root vegetable known for its healing properties in Ayurvedic traditions. Beets are celebrated for their detoxifying and blood-purifying qualities, making them the perfect addition to a dessert that is both indulgent and nourishing. The addition of black sesame oil or seeds introduces a nutty, savory contrast, balancing the sweetness of the brownie while boosting its nutritional profile with healthy fats and minerals. This modern twist on the classic brownie honors both flavor and wellness.
DETAILS OF THE RECIPE
Ingredients (Makes 12 Brownies)
For the Beetroot Brownie Batter:
• 2 medium-sized beets, roasted and puréed
• 1 cup all-purpose flour (or almond flour for gluten-free)
• ½ cup cocoa powder (unsweetened)
• 1 cup coconut sugar or brown sugar
• 3 large eggs (or flax eggs for vegan)
• ½ cup coconut oil or unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup dark chocolate chips (optional for extra richness)
For the Black Sesame Topping:
• 2 tbsp black sesame oil or ¼ cup black sesame seeds (for a crunchy topping)
• 1 tbsp coconut sugar or maple syrup (optional, if you want extra sweetness)
Instructions:
Prepare the Beetroot Purée:
1. Preheat the oven to 400°F (200°C).
2. Wrap the beets in foil and roast them for 45–60 minutes until tender. Allow them to cool, then peel and purée them using a blender or food processor. Set aside.
Make the Brownie Batter:
1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the beetroot purée, melted coconut oil (or butter), eggs (or flax eggs), vanilla extract, and coconut sugar until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until fully combined. Stir in the chocolate chips (if using).
5. Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
Add the Black Sesame Topping:
1. If using black sesame oil: Drizzle the sesame oil evenly over the top of the brownie batter before baking.
2. If using black sesame seeds: Sprinkle the seeds generously over the top of the batter. For added sweetness, lightly drizzle with coconut sugar or maple syrup before baking.
Bake the Brownies:
1. Bake for 25–30 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
2. Let the brownies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve:
1. Once cooled, slice the brownies into squares. Serve with a light drizzle of black sesame oil or a sprinkle of extra sesame seeds if desired.
BUSINESS VALUE
• Cost to Make (per brownie): ~$1.50
• Sales Price (per brownie in a café or dessert service): $6–$8
• Profit Margin: ~75%
• Scalability: Perfect for dessert-focused cafés, health-conscious bakeries, and wellness food trucks, especially those offering gluten-free or vegan options.
BLUEPRINT RATING
• Flavor Complexity: 10/10 (Rich, chocolatey, earthy sweetness from beets, nutty undertones from sesame)
• Healing Properties: 10/10 (Detoxifying beets, healthy fats from sesame oil, and a low glycemic index sweetener)
• Ease of Preparation: 10/10 (Simple, straightforward, with minimal steps)
• Texture & Balance: 10/10 (Fudgy and moist brownie with a delicate crunch from sesame)
• Overall Score: 100/100
VISUAL APPEAL
• Plating: Serve the brownies on a rustic plate, with a light drizzle of black sesame oil or a sprinkle of sesame seeds on top. Garnish with a few extra fresh mint leaves or edible flowers for contrast.
• Photography Tips: Capture the glossy sheen of the sesame oil atop the brownies. Focus on the texture of the moist brownie, and ensure the sesame seeds or oil are well highlighted. A soft-focus background will emphasize the dessert’s vibrant color.
• Ideal Lighting: Soft, natural light to bring out the rich, deep hues of the brownies and sesame topping, creating a warm and inviting atmosphere.
PAIRINGS & SERVING SUGGESTIONS
• Drink Pairing: A rich, dark coffee or a lightly brewed green tea to complement the sweetness and nutty flavors.
• Extra Toppings: A scoop of dairy-free vanilla ice cream, whipped coconut cream, or a drizzle of almond butter for added richness.
PRO TIPS & VARIATIONS
• For a Vegan Version: Replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water, allowed to sit for 5 minutes to thicken).
• For Gluten-Free: Substitute the all-purpose flour with almond flour or a gluten-free flour blend.
• For Extra Flavor: Add a pinch of cinnamon or cardamom to the brownie batter for a warm, spiced twist.
• For a More Intense Sesame Flavor: Toast the black sesame seeds before sprinkling them on top for an extra layer of nuttiness and depth.
This beetroot brownie, with its vibrant hue and rich, earthy flavor, is a dessert that marries indulgence with nourishment. The black sesame topping adds a unique, savory contrast to the sweetness of the brownie, making it a perfect treat for those who crave something both comforting and health-conscious. Every bite is a delicious journey that combines tradition, health, and a dash of culinary innovation.
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