Beetroot brownies
Deliciously fudgy beetroot brownies made with dark chocolate, perfect for a sweet treat.
Equipment
- oven
- Food Processor
- brownie tin
- heatproof bowl
Ingredients
Chocolate and Fats
- 200 g dark chocolate minimum 70% cocoa solids
- 200 g unsalted butter cubed, plus more for greasing
Sweeteners
- 200 g light brown sugar
Vegetables
- 250 g peeled cooked beetroot roughly chopped
Eggs
- 3 free-range eggs
Dry Ingredients
- 2 tablespoon cocoa powder
- pinch salt
- 4 tablespoon plain flour
- 100 g ground almonds
Instructions
Preparation
- Grease and line a 30x20cm/12x8in rectangular brownie tin.
- Put the chocolate and butter in a heatproof bowl and put in the oven. Set the oven to 190C/170C Fan/Gas 5. After 3 minutes, stir the mixture. Once melted, remove from the oven and leave to cool slightly.
- Put the sugar and beetroot in a food processor and mix to form a sugary paste. Add eggs, cocoa powder, and salt, then mix again. Add the chocolate and butter mixture and mix until combined. Finally, add flour and ground almonds and pulse until just combined.
- Spoon the brownie mixture into the prepared tin and bake for 30–40 minutes, or until the top is firm and a skewer comes out slightly smudged.
- Leave to cool, then cut into squares. Store in an airtight container for up to 3 days or in the fridge for up to a week.
Notes
These brownies are moist and have a unique flavor from the beetroot, making them a healthier sweet treat.
Nutrition
Serving: 1squareCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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