Looking for a way to sneak some veggies into your desserts without compromising on flavour? These Beetroot and Chocolate Brownies are the perfect solution! Rich, fudgy, and incredibly moist, these brownies bring together the earthiness of beetroot and the deep, decadent taste of Whittaker's dark chocolate (plus, it's the BEST way to use up any leftover cooked beetroot!)
Ingredients
- 2 medium-sized beetroot, cooked, peeled, and blended into a purée
- 1 cup of butter
- 250g dark chocolate (I used Whittaker's 70% cocoa)
- 150g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup brown sugar
Instructions
- Preheat the Oven:
Preheat your oven to 180°C. - Prepare the Baking Dish:
Line a 23 x 23 x 5 cm baking dish with parchment paper. - Melt Butter and Chocolate:
Cut the butter and chocolate into chunks and place them in a bowl over a bain-marie on low heat until melted. Set aside to cool slightly. - Combine Dry Ingredients:
In a separate bowl, combine the flour, baking powder, and salt; mix well. - Mix Wet Ingredients:
In the bowl of a stand mixer fitted with the paddle attachment, gently mix the eggs for about 30 seconds. Add the vanilla extract and brown sugar; mix on medium-high speed until light and airy, about 2 minutes. - Incorporate Beetroot and Chocolate:
Reduce the mixer speed and add the beetroot purée, followed by the melted chocolate mixture. Mix just until combined. - Add Dry Ingredients:
Gradually add the flour mixture, mixing just until combined. - Pour and Smooth Batter:
Pour the batter into the prepared baking dish and smooth the top with a spatula. - Bake the Brownies:
Bake for 25 to 30 minutes, until a knife inserted into the centre comes out with just a few moist crumbs sticking to it. - Cool and Serve:
Allow the brownies to cool for 5 minutes, then transfer them, with the parchment still attached, to a cooling rack. Drizzle with melted chocolate (this is optional!) and enjoy. We reckon they are best when enjoyed still a little warm.
