Beetroot Brownies
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Beetroot and Chocolate Brownies
Ingredients:
200g beetroot, approx 2 medium beets, grated
175g salted butter, coarsely chopped
255g (1 1/4 cups, firmly packed) brown sugar
200g 70% cocoa dark chocolate, coarsely chopped (OPTIONAL, I don’t normally include chocolate)
3 eggs, lightly whisked
75g (1/2 cup) plain flour
35g (1/3 cup) cocoa powder
1/4 tsp nutmeg
1/4 tsp ground cinnamon
1 1/2 cups pecans or walnuts, coarsely chopped
Icing sugar, to dust
Instructions:
Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20cm square cake pan with baking paper.
Grate your beetroot - wash your hands straight away afterwards to avoid disaster haha!
Put the butter and brown sugar in a saucepan over low heat. Stir until butter melts and the mixture is smooth. Remove from heat. Add the dark chocolate and stir until melted and smooth.
Transfer the chocolate mixture to a large bowl. Add the eggs, one at a time, stirring well after each addition.
Sift in the flour, cocoa powder, nutmeg, and cinnamon. Stir until well combined.
Add the beetroot and walnuts. Stir to combine.
Pour the batter into the prepared pan and smooth the surface.
Bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center comes out with moist crumbs. Allow to cool completely in the pan.
Dust with icing sugar, then cut into neat squares to serve.
Enjoy these decadent Beetroot and Chocolate Brownies for a delightful treat that combines the earthiness of beetroots with the richness of chocolate!
With love,
Tara x