Description
Eggless Dark Chocolate Beetroot Brownies with a hint of beetroot are the right treat for anyone who loves combining ordinary ingredients in a bit unusual way!
Ingredients
- 1 Cooked Or Fresh Beetroot
- 3 ounces, weight Dark Chocolate
- ⅓ cups Unsalted Butter
- ½ cups Caster Sugar
- 1 cup Plain Flour
- 2 teaspoons Unsweetened Cocoa Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- 1 cup Apple Puree
Preparation
If you buy fresh beetroot, you have two options: either peel, boil, and puree it, or peel and grate it. If you buy ready cooked beetroot, then you simply puree it in a food processor. You can also grate it but it’s messier.
Once beetroot is sorted, move onto the chocolate. Melt it over a pan of simmering water (bain-marie) with the butter. When melted, add caster sugar and mix until well blended (the sugar will not dissolve so don’t worry about this).
Put flour, cocoa powder, baking soda and baking powder in a large bowl. Mix well. Pour in apple puree, chocolate mix and pureed (or grated) beetroot. With a wooden spoon, combine all the ingredients together.
Pour into a square cake tin that has been lined with baking paper. Transfer into a preheated oven and bake at 190ºC (375ºF) for 50 minutes or until ready.
Once ready, let it cool at room temperature, slice and serve!
