Better For You Blissful Beetroot Brownies

Recipe of the Month, Recipes Apr 13, 2017 No Comments

A sneaky way to add more veggies into your treats, we love this easy recipe! There are plenty of easy substitutions to make these brownies more virtuous; instead of butter we use Irish rapeseed oil but of course melted coconut oil can be used. Coconut sugar can be used instead of caster sugar but the granules don’t perforate the batter as well as regular sugar does – this will result in a denser, drier mix, but can be resolved by adding a small amount of extra oil or using a mix of regular caster sugar (or other sweetener) and coconut sugar. To make these gluten free, swap the flour and baking powder for good-quality all purpose gluten free versions.

  • 500g cooked beetroots, vacuum packed
  • 100ml rapeseed oil (or coconut oil, melted)
  • 250g of 70% good quality dark chocolate
  • 3 large eggs
  • 200g golden caster sugar
  • 1 vanilla pod, seeds scraped out
  • 140g plain flour
  • 75g cocoa powder
  • 1 tsp baking powder
  • 50g pecans, roughly chopped

For the icing:

  • 100g icing sugar
  • 1 tbsp beetroot juice
  1. Heat your oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment.
  2. Remove the beetroot from the packaging but be careful not to spill the juice – it stains quickly! Save this for the icing later.
  3. Chop 1/3 of the beetroots into small cubes and set aside. Blitz the remainder in a blender or food processor to a puree, then stir in the oil.
  4. Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until pale, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Sift and then fold in the flour, cocoa powder and baking powder, then add the pecans and diced beetroot cubes.
  5. Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool.
  6. Stir in 1-2 tbsp reserved beetroot juice with the sieved icing sugar to get a runny icing – dilute with water if you need but go slowly, teaspoon by teaspoon.
  7. Take the brownies from the tin, drizzle with the icing and cut into squares.
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