Dark Chocolate Beet Brownies Recipes

BEETROOT BROWNIES

Beetroot brownies image

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Provided by Jane Hornby

Categories Afternoon tea, Treat

Time 55m

Yield Makes 15-20

Number Of Ingredients 8

Ingredients

500g whole raw beetroot (3-4 medium beets)
100g unsalted butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder

Steps:

Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot - you'll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won't look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

Nutrition Facts : Calories 255 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium

DARK CHOCOLATE BEET BROWNIES

DARK CHOCOLATE BEET BROWNIES image

Categories Chocolate

Number Of Ingredients 11

Ingredients

2 large beets, peeled
3 large eggs
2/3 cup brown sugar
2/3 cup sugar
1/2 cup oil
2 tsp vanilla extract
1 1/4 cup cocoa powder (Hershey's makes a dark chocolate cocoa powder that I use in these brownies)
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp kosher or sea salt
1 cup chocolate chips, at least 60% cocao

Steps:

In a medium saucepan, cover the beets with water by an inch. Place the pot over medium high heat and bring the water to a boil. Reduce the heat to medium and simmer the beets until they are soft enough to easily be pierced through the center with a knife, about 25 minutes. Drain the beets and puree them. You may need to add a tablespoon or two of water to the beets to get them to puree smoothly, Add only what you need. Set the beet puree aside to cool. Preheat your oven to 350 degrees. In a large bowl whisk together the eggs, oil, and sugars. Add the vanilla extract and beet puree and whisk to fully combine. Mix the flour, cocoa powder, baking powder and salt into the wet ingredients. Stir in the chocolate chips. Pour the batter into a 9x13 inch baking pan that has been sprayed with cooking spray or lined with foil or parchment. Bake for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist. Cool the brownies completely before cutting. They will keep in an airtight container for 3 days.

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