One of my favourite brownie recipes is this beetroot brownie recipe. The addition of beetroot gives it this delicious slightly earthy flavour and makes it way more healthy (at least this is what I believe 😉 ). I usually use home grown beetroot from my garden, I definitely recommend to use fresh beetroot over canned.
Look at those colours! It is like painting. 🙂
What you need (I use all organic ingredients):
- 500g cooked beetroot (fresh is always best), still hot
- 100g unsalted butter
- 200g dark chocolate, 70% minimum
- 100g sugar of your choice (I use a mix of raw and coconut, this is only a third of what the original recipe said, still sweet enough)
- 3 eggs
- 100g flour of your choice (I use spelt)
- 25g cocoa
What to do:
Place hot beetroot, chocolate and butter in food processor and process until smooth.
In a separate bowl mix sugar and eggs on high speed until bubbly. Fold in beetroot mixture with a spoon (don’t overmix).
Pour into greased tin and bake for 25 minutes in preheated oven at 180 or 160 degrees (fan forced).
Let cool, remove from tin (about 20x30cm or a round cake tin works just as well) and cut into desired shape.
I often use less beetroot and add raspberries for a fruitier taste. You could also substitute butter with coconut oil and make it vegan by replacing the eggs with a chia water mixture.