Brownies are an ultimate pick me up. Rich and decadent. Beetroot brownies are however a healthier option. By adding beetroot you will introduce an earthy flavour which goes so well with chocolate. You can use raw beetroots and roast them yourself or ready cooked for speedy baking. Either way, it will be a feast. Even more so if you serve them with a dollop of ice-cream or custard. For vegan option replace butter with 50g of coconut oil and 50g of rapeseed oil and replace eggs with ½ cup of soaked chia seeds.
For vegan option replace butter with 50g of coconut oil and 50g of rapeseed oil and replace eggs with ½ cup of soaked chia seeds.
You will need:
500 g of beetroot (either raw, which you will have to roast, or ready cooked)
100g of unsalted butter
200g of plain dark chocolate (min 70% cocoa solids)
1 tbsp vanilla extract of seeds from a half of a pod
250 g of golden caster or light brown sugar
100g of plain flour
25g of cocoa powder
20×30 baking tray gas mark 4/ 180C / 160C fan
If you are using raw beetroot, then clean it and wrap in foil then bake them in 180C until tender. Peel and chop into smaller pieces then put into a blender bowl. Then add cubed butter and chocolate in pieces and mix together until it’s smooth.
If you are using ready cooked beetroot then you need to melt the chocolate and butter in a water bath (or microwave) and add it to the blended beetroot.
In a separate bowl beat the eggs with sugar until fluffy (you can beat first whites to soft peaks then add the sugar and yolks – it will be airier.
Mix together the beetroot/chocolate puree with vanilla and egg/ sugar mixture. Try not knock all the air out. Then sieve the cocoa and flour in and fold it gently.
Pour the mixture into a lined baking tray and bake for 25-30 minutes, until its raised and only have a small wobble in the middle.
Get it out of the oven and onto a cooling rack. Cut into squares and enjoy.