Beetroots are an excellent vegetable to improve arterial health and blood circulation. Adding beetroots to this recipe adds great texture and moisture, reducing the amount of fat added to the brownie recipe. You can replace beetroot puree with sweet potato or even apple puree.
Ingredients
Serves: 4
- 220g boiled and peeled beetroots (approx. 2 medium beets)
- 1 cup butter (230g)
- 230g dark chocolate chopped or chips
- 1¼ cups whole wheat flour (150 grams)
- 1 teaspoon baking powder
- Pinch sea salt
- 4 eggs at room temperature
- 2 teaspoon vanilla extract
- 1 cup brown sugar (220g)
Method
- Chopped beetroots and transfer to a food processor; process until pureed, scraping the sides down and process until you end up with a smooth paste.
- Preheat oven to 175°C.
- Line a 9-inch by 9-inch brownie pan with grease proof paper or grease pan generously.
- Melt butter and chopped chocolate together over low heat, stirring constantly until mixture melts and is smooth. Remove the pan from heat and set aside to cool slightly.
- In a medium bowl, whisk together flour, baking powder and sea salt. Set aside.
- In a separate bowl, gently mix the eggs for about 30 seconds. Add vanilla and brown sugar; mix until light and airy, about 2 minutes.
- Add beetroot puree and then slowly add chocolate and butter mixture; mix just until combined. Add flour mixture and again, mix just until combined. Pour batter into prepared pan and smooth top with a rubber spatula.
- Bake at 175 C for 25 to 30 minutes, until a knife inserted into the centre comes out with just a few moist crumbs sticking to it. Allow brownies to cool for 5 minutes then transfer with parchment to cooling rack. (For a fudgy brownie in the middle, bake for 20 minutes only and serve hot).
- Cut and serve warm with melting ice cream or cream.
