Beetroot brownies
Even with half the fat content of regular brownies, they still have an intense chocolate flavor.
Ingredients
- 500 g pre-cooked beetroot (3-4 medium beetroots)
- 100 g butter
- 200 g chocolate (70% cocoa)
- 1 teaspoon vanilla extract
- 250 g granulated sugar
- 3 eggs
- 100 g all-purpose flour
- 25 g cocoa powder
Procedure
STEP 1
Grate the beetroot and place it in a pot. Add a little water and boil for about 12 minutes or until tender.
STEP 2
Preheat the oven to 180°C with a fan. While the beetroot is cooking, grease a 20 x 30 cm baking tray or small baking dish with butter. Roughly chop the chocolate and cube the butter. Drain the cooked beetroot in a sieve to remove excess liquid, then combine it with the chocolate, butter, and vanilla in a food processor or blender. Whisk until the mixture is as smooth as possible. The chocolate and butter will melt during this process.
STEP 3
In a large bowl, combine the sugar and eggs and beat them with an electric hand mixer until thickened, lightened in color, and frothy, about 2 minutes. Add a spoonful of the beetroot mixture to the bowl (at this stage, it might not look very nice, but bear with it) and fold it into the whipped eggs with a spoon. Sift in the flour and cocoa powder, and gently fold them into a smooth batter.
STEP 4
Pour into the prepared baking dish and bake for 25 minutes or until the batter rises and the center wobbles slightly when the dish is shaken. Leave to cool completely in the dish.
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