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Recipes

Chocolate, Beetroot & Walnut Brownies

SERVES
16
COOK TIME
45
PREP TIME
20
DIFFICULTY
Easy
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Ingredients
  • 220g beetroot
  • 250g unsalted butter diced
  • 180g dark chocolate (70% cocoa solids), roughly chopped
  • 2 tsp orange zest finely grated
  • 250g rapadura sugar or light brown sugar
  • 3 extra-large eggs lightly beaten
  • 1 cup whole meal plain flour sifted
  • 1/4 cup coca sifted
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup walnuts chopped
Method
Method
  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper.
  2. Place beetroot in small saucepan covered in water, over a medium-high heat. Bring to boil and cook until tender.
  3. Drain, allow to cool, before removing skin and cutting into chunks. Place beetroot chunks in a food processor and puree until smooth.
  4. In a large mixing bowl, combine butter, chocolate, zest and sugar together over a saucepan of simmering water. Stir occasionally until mixture is melted and smooth.
  5. Add pureed beetroot, eggs, flour, cocoa, cinnamon, ginger and walnuts, stirring until combined.
  6. Pour mixture into prepared tin and bake in preheated oven for 30 minutes or until a skewer comes out of centre with moist crumbs.
  7. Remove from oven and allow to cool completely before cutting.

Chocolate, Beetroot & Walnut Brownies

SERVES
16
COOK TIME
45
PREP TIME
20
DIFFICULTY
Easy
Tags brownies, Chocolate
Collections Special occasion
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Ingredients
  • 220g beetroot
  • 250g unsalted butter diced
  • 180g dark chocolate (70% cocoa solids), roughly chopped
  • 2 tsp orange zest finely grated
  • 250g rapadura sugar or light brown sugar
  • 3 extra-large eggs lightly beaten
  • 1 cup whole meal plain flour sifted
  • 1/4 cup coca sifted
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup walnuts chopped
Method
Method
  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper.
  2. Place beetroot in small saucepan covered in water, over a medium-high heat. Bring to boil and cook until tender.
  3. Drain, allow to cool, before removing skin and cutting into chunks. Place beetroot chunks in a food processor and puree until smooth.
  4. In a large mixing bowl, combine butter, chocolate, zest and sugar together over a saucepan of simmering water. Stir occasionally until mixture is melted and smooth.
  5. Add pureed beetroot, eggs, flour, cocoa, cinnamon, ginger and walnuts, stirring until combined.
  6. Pour mixture into prepared tin and bake in preheated oven for 30 minutes or until a skewer comes out of centre with moist crumbs.
  7. Remove from oven and allow to cool completely before cutting.