Beetroot brownies, you say? Want to feel like you're eating the goodies, with ALL the goodness too? Then these brownies might be just the thing for you.
We speak at length around these parts about the many health benefits associated with eating minimally processed, organic, raw chocolate like our own. Throw these beetroots into the mix and you'll be wondering why you didn't consider them as a baking ingredient before now.
Packed with essential nutrients, beetroots are a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Angie has used golden and red beets for this recipe and has found that they worked a treat.
Full recognition and thanks goes to lovely Angie Milne of The Wee Larder for this original beety beaut!
200g of Pacari Organic Raw Chocolate
100g of unsalted butter
3 large organic eggs
Vanilla seeds (scraped from a split vanilla pod) or a drop of vanilla extract
240g of golden caster sugar or coconut sugar
100g of self raising flour
20g of Raw cacao powder
250g of cooked beetroot
Golden Icing Sugar
Beetroot Powder or a drop of red food colouring
Pacari Chocolate Covered Cacao Nibs
- Trim the top and bottom off of the beetroot and if your lucky enough to have the green leafy tops from the beetroot save these for a smoothie.
- Do not peel the beetroot and add it whole to a pan of boiling water. I had two large beetroots to cover the weight.
- When the beetroot is tender remove the pan from the heat, drain and set aside to cool.
- Preheat the oven to 160oc.
- Grease up the brownie tin with butter or greasproof paper.
- Add a heat proof bowl to a pan of simmer water, resting gently over the top of the pan and break the chocolate into the bowl.
- Add the butter to the chocolate.
- Stir the chocolate and butter around the bowl over the simmering pan of water and leave it to melt. Set aside to cool slightly.
- Add into the bowl the eggs, vanilla and sugar and mix well in a mixer until well combined.
- Add in the flour, cacao and mix through.
- Grate the beetroot into the mixture and stir through gently.
- Spoon the mixture into the greased brownie tin.
- Bake in the oven for 30-40 minutes.
- The brownies will be slightly sticky even when ready so a cake stick might not come out clean from the middle of the cake if you are testing if the cake is ready. They will be pretty firm to the touch though.
- Leave to cool completely before you add the toppings on.
- Make up the beetroot icing by adding a few tablespoons of icing sugar to a large bowl and a 1/4 tsp of beetroot powder or a drop or two of red food colouring. Mix well with a little warm water.
- Drizzle the icing over the brownies and sprinkle over the cacao nibs.
- Leave the icing time to dry before slicing up into large squares. You can also make mini square cuts for the little people in your life.
To view Angie's insights into this recipe and so much more from her delicious family wholesome recipe collection and natural living ideas, click here.