Beetroot Brownie
A healthy-ish take on the classic brownie, the beetroot gives it a subtle hearty flavour and a lovely moisture
Equipment
- Peeler
- Microwave
- Kitchen Robot (optional)
- Stand Mixer (optional)
Ingredients
- 3 medium beetroots (uncooked)
- 100 gr butter (room temperature) / alternatively, 80g of vegetable oil
- 200 gr 70% dark chocolate
- 180 gr brown sugar
- 1.5 tsp vanilla extract
- 3 eggs
- 100 gr flour
- 25 gr cocoa powder
Instructions
- Let's start with the beetroots: get some nice gloves, cover everything you love, wear your worst clothes, and start peeling them. I covered my cutting board with some cling film just to make sure - if it stains, it's gonna come off from most surfaces I guess, but I'm not making any promises. Once your beetroots are nice and peeled and dripping red/purple everywhere, diced them and put them in a bowl. Cover them with cling film and cook in the microwave on High for 10 to 12 minutes (they should be soft but not mushy)
- While the beetroots cook, heat up the oven at 180ºC/355ºF fan and prepare your tray by lining up with butter and flour or just butter and baking paper. Proceed to roughly chop the chocolate and the butter. Once the beetroots are done, take them out (it's gonna be hot so be careful). Now depending on what you have in the kitchen, you have two options:Option 1) Use a kitchen robot, add beetroots, chocolate and butter together and mix it up until it's nice and smooth. Chocolate and butter will heat up and melt thanks to the hot beetroots.Option 2) If you don't have a kitchen robot, melt the chocolate and butter in a bain-marie (basically take a pot, fill that with water, and put another pot OR a bowl on top so it floats and turn the hob on). This helps melting butter and chocolate without the risk of burning it. While butter and chocolate melt, mash the beetroots as much as you can. Add the melted chocolate and butter, mix it until smooth.
- Now, if you have a stand mixer, go ahead and add the eggs and sugar and mix it together for a couple of minutes. If you don't have one, just use an electric whisk or your strong arms. Once it's nice and foamy, add the beet/chocolate mix you prepared and fold it with the eggs, trying to be as delicate as possible if you're not using a stand mixer. This will help trap the air in.
- Time to add flour and cocoa - just sift them in and fold everything together. Again, sifting helps with keeping the air trapped in, which is how you get a nice, moist and soft cake.
- Pour into the tray you prepared earlier and cook for 25 to 30 minutes. Let it cool completely before cutting into squares. Or triangles. That's not gonna make a difference.