Yes, you read that right. Beetroot brownies! And they are amazing!
I’ve never been a big fan of beetroots because they are sweet and I didn’t like that flavour in my savoury dishes. But over the years, I’ve tried them in salads, hummus, other dishes and realised they are actually quite versatile and definitely a vegetable I need to start cooking more with.
Last year, I got a bunch of nice beets from as part of a subscription I was on, and decided to try to bake with them.
I’d been playing around with the idea of veggies in desserts for a while (e.g. zucchini loaf), and figured beets in brownies would be a good mix. Turns out, YES!
Boiled and blitzed beets are smooth and sweet, while being earthy. Add them to the usual brownie batter ingredients and bake. That’s it!
The brownies are thick, dense and gooey while being deliciously chocolatey. They are slightly softer, on the inside, than regular brownies but taste absolutely fab!
Try this and I’m sure you’ll be happy at the new way of getting beets into your diet 🙂
- 250g beetroot – peeled & chopped into cubes
- 50g butter
- 100g dark chocolate
- 2 eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) all purpose flour
- 1/4 tsp salt
- 1/6 cup (13g) cocoa powder
- Boil the beetroots till fully cooked through and soft. Let it cool for 5 mins and then blitz into a smooth puree
- Pre heat the oven to 165C. Grease & line a 9 inch pan
- Put the butter and chocolate in a pan and melt on low heat till smooth. Let it cool for 5 mins
- Whisk the eggs and sugar for 2 mins till light and fluffy
- Add the chocolate+butter sauce and pureed beetroot to the egg+sugar bowl and whisk gently till combined
- In a small bowl, sift the cocoa, flour and salt
- Fold the flour mixture into the wet batter, gently, till just combined
- Transfer the batter to the pan, bake at 165 for 25-28 mins
- The brownies are done when the top is slightly crisp and the insides are almost baked. Slightly wet crumb on the tester is fine
- Let it cool and then remove from the pan to slice.