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Chocolate & Beetroot Brownies
Chocolate & Beetroot Brownies
The success of the carrot cake has certainly paved the way for the experimentation of root vegetables in baking recipes. So, from this, let us introduce to you, our beetroot brownies. These are (slightly), less of a guilty pleasure, but still have that indulgent and intense chocolate hit!
Why beetroots in brownies?
The fantastic thing about combining beetroot into a brownie recipe is the moistness, richness and colour it provides. Beetroots are high in fibre, folate, iron and vitamin C. They have also been associated with health benefits such as improved blood pressure.
But, enough of the facts, here’s the recipe to try yourself!
Ingredients
250g unsalted butter
250g dark chocolate (for best results use chocolate with 70% cocoa solids)
3 eggs
250g pitted Medjool dates, chopped
Pinch of sea salt
150g self raising flour
250g beetroot, cooked until tender, cooled, peeled & grated
Prep time: 25 minutes Cook time: 25 minutes Makes: 15-20
280 kcal per serving
Method
Set the oven at 180°C/Gas Mark 4
Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.
Put the butter and chocolate in a heatproof bowl, over a pan of hot water, until the chocolate and butter are melted. Whisk the eggs together. Blitz the dates, then add to the melted chocolate and butter, mix until smooth.
Combine the salt with the flour, sift over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot.
Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20-25 minutes. When the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it.
Don't be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting into squares.
For best results serve with a dollop of ice cream.
Enjoy!
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