What does one do with a bunch of beetroot freshly picked out of our organic garden? Make beetroot brownies of course!!
I love this recipe – the brownies are fudgy on the inside but slightly crunchy on the outside and paired with a little ice cream or yogurt on top, you have a very decadent and satisfying sweet delight.
The humble beetroot is sweet and full of goodness and very low in calories. It can be used in savoury dishes such as my yummy beetroot and feta dip (Patzari) or cut in chunks and thrown in a lentil salad.
My father in law loved to grow them in his garden and my memories of him while holidaying on the north coast was his love for sliced beetroot and salad on freshly baked bread.
But seriously, this vegetable is a hero. It is packed with folate, fibre, potassium and manganese as well as being a good source of Vitamin C and B6, magnesium and iron. It is said to be great for lowering blood pressure, boosting your stamina, fighting inflammation and may help ward off cancer.
One thing I must warn you about – if you juice your beetroot your urine will turn pink so don’t be alarmed! You are all good!
So back to this wonderful recipe I have created to give you the best after dinner mint you could ask for!
I love this recipe because it’s a quick and easy cake to make and not much washing up afterwards either…bonus!
But I suggest you bake the beetroot ahead of time as they will need about 35 – 40 minutes in the oven and then cooled before using. Pour a little oil on each beetroot, wrap in some foil and bake in a moderate oven. Once cooked, slightly cool so you don’t burn your hands and with kitchen gloves on, peel away the skin and slice the ends of the beetroot off. Once this is complete, your beetroot is ready to be used.
If you cook the whole bunch of beetroot, you can store in an airtight container in the fridge for up to 4 days or place in freezer bags or containers and freeze up to 6 months.
Use good quality chocolate– it’s worth it! The rich flavour it will give your brownies is worth the extra pennies – and you know…if you are going to eat chocolate you might as well eat the best!
And once you have mastered this recipe, you can mix ‘n’ match with different fruits such as raspberries, blueberries or whatever takes your fancy! I’d love to hear from you – how your brownies turned out and what amazing creations you have come up with!
For my gluten free friends, substitute the flour for gluten free flour and use chocolate that is gluten free – the chocolate chips and buttons are gluten free and some good quality chocolate blocks too.
Happy Cooking friends!
125g good quality unsalted butter, chopped
200g good quality dark chocolate, chopped
1 cup cooked beetroot, grated
½ cup brown sugar, packed firmly
1 ½ cups plain flour, sifted
1 cup good quality white chocolate chips
1 cup good quality milk chocolate chips
1 teaspoon pure icing sugar, for dusting
1. Preheat oven to 160*C fan-forced and oil 20cm round tin. Line bottom and sides with baking paper.
2. Place butter and chocolate in a medium size saucepan and melt over low heat until smooth. Remove from stove and cool.
3. Add beetroot and eggs and mix.
4. Stir in sugar, flour and chocolate chips and mix to combine.
5. Pour mixture into prepared tin and bake for 35-40 minutes. Cool in tin before dusting with icing sugar.