Beetroot Brownie Recipe

 

One 15x10 inch

Ingredients:

A
227g Unsalted Butter
226g Chocolate – milk or dark

B

4 Eggs 

1 tsp Vanilla Paste

220g Light Brown Sugar

C

76g Beetroot – make sure you have boiled it till soft & allowed it to cool

5 to 6 tbs Milk

D

150g Plain Flour

1 tsp Baking Powder

1/4 tsp Salt

E

250g Chocolate Chips - milk, white or dark

 

Note:     Promise you can’t taste the beetroot!     You can increase the beetroot amount up to 200g, at that point you don’t need the milk. But keep in mind the texture and flavour may change.

 

 

 

 

 

 

 

Method:

• Preheat oven to 180c fan forced

• Place A into a microwave safe bowl and microwave in 30 second intervals till melted. Set aside to cool.

• Place C into a food processor and blitz till smooth. Set aside.

• Using the paddle attachment, beat B on high, till it becomes lighter in colour and airy. This may take 5 minutes.

• Mix A into B till combined, then add in C, mixing till well incorporated.

• Add in D and continue mixing till a smooth batter forms.

• Mix in E till evenly distributed.

• Evenly spread out the brownie batter in a lined baking pan.

• Bake for 20 minutes or until a skewer comes out clean. The brownie will still be very soft at this stage and once cooled quite fudgy. If you want a more set brownie bake it for a further 5 to 10 minutes.

• Allow to fully cool down before cutting.