Chocolate Beetroot Brownies
This moist brownie is a great way to use up beetroot lurking in the fridge and adds extra nutrition to a sweet recipe. Be sure to grate the beetroot finely so it cooks into the brownie giving it a lovely pink tinge and some sweetness. Choose quality chocolate with minimum 70-80% cacao solids.
Makes 12 brownies
Prep time: 20 minutes, Cook time: 20-25 minutes
- 75g unsalted butter
- 100g dark chocolate
- 1/4 cup sugar – I used rapadura – unrefined cane sugar
- 3 free-range eggs
- 1 teaspoon vanilla extract
- 1/2 cup finely grated beetroot, packed
- 3/4 cup unbleached white flour or almond meal [gluten-free]
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
Preheat oven 180°C. Line a 20 x 22cm baking tin.
In a large saucepan melt the butter. Turn down the heat and add the chocolate and sugar, stirring to melt together. Once melted remove from the heat and cool slightly.
Add the eggs to the melted chocolate one at a time, whisking constantly.
Add the vanilla, grated beetroot, flour/almond meal, cocoa and baking powder. Gently fold together.
Pour into the lined tin and bake for 20-25 minutes until an inserted skewer comes out clean. Cool in the tin for 10 minutes then remove onto a cake rack to cool. Cut into 12 squares. Keep in an airtight container.