Beetroot brownies
HB-12822 · Hand-built original · American
Dense, moist chocolate brownies made fudgy with puréed cooked beetroot and ground almonds, baked until the top is firm and the centre still slightly smudgy.
AmericanCakes and baking1 hr 30 minMakes 15275 kcalVegetarianLow-SodiumRenal
Main ingredient: squares
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:15quantities adjust to match
Ingredients
- 7 oz dark chocolate (minimum 70% cocoa solids), broken into squares
- 7 oz unsalted butter, cubed, plus more for greasing
- 7 oz light brown sugar
- 9 oz peeled cooked beetroot, roughly chopped
- 3 free-range eggs
- 2 tbsp cocoa powder
- Pinch salt
- 4 tbsp plain flour
- 3½ oz ground almonds
Method
- Grease and line a 12x8-inch rectangular brownie tin.
- Put the chocolate and butter in a heatproof bowl in the oven as it heats to 375°F, stir the mixture after 3 minutes, and remove the melted mixture to cool slightly once smooth.
- Process the sugar with the beetroot in a food processor to a sugary purple paste, crack in the eggs, add the cocoa powder and salt, and whizz to combine.
- Add the chocolate and butter mixture to the processor and whizz again, then add the flour and ground almonds and pulse until the batter is just combined.
- Spoon the brownie mixture into the prepared tin and bake for 30 to 40 minutes until the top is firm to the touch, the brownie has come away slightly from the sides, and a skewer inserted in the centre comes out slightly smudged but not wet.
- Leave the brownies to cool in the tin, then cut them into squares.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
275 kcalCalories
4.6 gProtein
24.2 gCarbs
18.7 gFat
9.6 gSaturates
2 gFibre
19 gSugars
13 mgSodium
29 mgCholesterol
190 mgPotassium
40 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data