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Chocolate and Beetroot Brownies

I love desserts that incorporate vegetables, such as carrot cake and courgette cake. Since I've been growing beetroots and had a few in the fridge, I searched online for a recipe and decided to give these chocolate and beetroot brownies a try.

Thanks to @annabelkarmel for the inspiration.


I find the brownies are even better the day after baking. Just store in the fridge to obtain a fudgy consistency.



Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

300g beetroot 200g plain chocolate or chocolate drops 100g butter 1 tsp vanilla extract 4-5 tbsp. of honey, maple, agave or date syrup 3 large eggs 100g self-raising flour or 100g of plain flour and ½ tsp of baking powder 20g cocoa powder

To garnish: (optional)


Freeze dried raspberries

Rose petals


1. Peel, rinse and cut the beetroot into quarters. Steam until tender and set aside.

2. Preheat the oven to 180°C/350°F (160°C Fan)/Gas Mark 4

3. Line a 20cm square brownie tin with greaseproof paper.

4. Grate the beetroot and set aside. Weigh the flour, cocoa powder and set aside in small recipients.

5. Weigh the butter and chocolate and put directly in a pyrex bowl. Sit the bowl in a pan filled with a few centimetres of simmering water and heat gently until melted.

6. Add the eggs, vanilla extract and syrup and whisk until well mixed. Add the flour (and baking powder if using), cocoa powder and beetroot.

7. Whisk again to incorporate all the ingredients and spoon the batter carefully into the tin.

8. Bake for around 30 minutes or until a toothpick comes out clean.

9. Leave to cool and then cut into squares.


Garnish with freeze-dried raspberries (and rose petals if you’re feeling fancy).


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© 2018 by Alexandra Shelton for Roots, Seeds and Leaves.

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