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 melts into the brownie giving it a lovely pink tinge and some sweetness. Choose quality chocolate with minimum 70% cacao solids.
Ingredients
- 75 g unsalted butter
- 100 g dark chocolate
- 1/4 cup sugar
- 3 free-range eggs
- 1 teaspoon vanilla extract
- 1/2 cup finely grated beetroot, packed
- 3/4 cup white flour, ground almonds, or gluten-free flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
Instructions
- 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, 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.