RECIPES BAKING CHOCOLATE

Chocolate Beetroot Brownies

Chocolate Beetroot Brownies

Summary

Servings 15
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.7 based on 3 ratings.

Ingredients

  • 400 g Beetroot peeled and cut into cubes
  • 100 g Butter unsalted
  • 200 g Chocolate around 60% cocoa
  • 1.5 tsp Vanilla Extract
  • 1 cup Brown Sugar
  • 3 Eggs
  • 100 g Plain Flour
  • 30 g Cocoa Powder

Nutrition Information

Qty per
77g serve
Qty per
100g
Energy 147.55914574315kcalcal 191.50565214002kcalcal
Protein 3.5380606060606gg 4.5917764043848gg
Fat (total) 6.283696969697gg 8.1551264069173gg
 - saturated 1.9655036075036gg 2.5508757742048gg
Carbohydrate 21.341232323232gg 27.697142003291gg
 - sugars 15.251847041847gg 19.79419777323gg
Dietary Fibre 1.9105339105339gg 2.4795348375715gg
Sodium 94.344577200577mgmg 122.44256153476mgmg

Nutritional information does not include the following ingredients: Vanilla extract

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you’ve never put vegetables in your baked goods, these Chocolate Beetroot Brownies are a great place to start. They aren’t ‘healthy’ as such, but they’re certainly less of a guilty pleasure than regular brownies, but with a really great flavour and a super intense hit of chocolate.

Chocolate Beetroot Brownies

Method

  1. Place your beetroot cubes into a large bowl, add a splash of water, and cover. Microwave on high for 10 minutes, or until tender.

  2. Preheat your oven to 180 degrees while the beetroot is cooking. Line a baking tray with baking paper and grease the edges. We used a tray about 20x25cm.

  3. Cut the butter and roughly chop the chocolate, ensuring both are at room temperature. Once the beetroot is tender, drain off the excess liquid using a sieve and then pop it into a food process or along with the chocolate, the butter, and the vanilla.

  4. Process this mixture over a few minutes, working to get it as smooth as possible and allowing both the butter and the chocolate to melt into the mix.

  5. In a large bowl, put the sugar and the eggs and beat using an electric whisk until they are pale and foamy. This shouldn't take more than 2 minutes.

  6. Add the beetroot mixture, folding it into the eggs and making a point to keep as much air in the mix as possible. On top of this mixture sift the flour and cocoa, also folding them in until you have a smooth batter.

  7. Pour this into the prepared pan and bake for 25 minutes or until it has risen all over. It may still be slightly soft in the middle, but once cool it should have set. Cool completely in the tin before removing and cutting.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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