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Chocolate & Beetroot Brownies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

At first I thought it strange that a brownie would contain beetroot but my apprehension was soon abated when I tried my first. The beetroot isn't noticeable in the tasting but it adds a sweetness & moistness to the brownies that is hard to match. These can be made with gluten-free flour & that's how I made them first. I've made batches & batches of these brownies & they are very popular. As brownies go, this isn't too bad on the waistline but that's something I take no notice of: make a cake & eat it, I say!

At first I thought it strange that a brownie would contain beetroot but my apprehension was soon abated when I tried my first. The beetroot isn't noticeable in the tasting but it adds a sweetness & moistness to the brownies that is hard to match. These can be made with gluten-free flour & that's how I made them first. I've made batches & batches of these brownies & they are very popular. As brownies go, this isn't too bad on the waistline but that's something I take no notice of: make a cake & eat it, I say!

Ingredients

Serves: 18-20

Metric Cups

For the Brownies

  • 3 medium eggs
  • 250 grams light brown muscovado sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 40 grams self-raising flour
  • 40 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 25 grams cocoa powder
  • 50 grams ground almonds
  • 250 grams beetroots (cooked - from a vacuum pack)
  • 100 millilitres coffee
  • 30 millilitres oil
  • 250 grams plain chocolate

For the Chocolate Ganache (Optional)

  • 100 millilitres double cream
  • 100 grams dark chocolate (broken up)

For the Brownies

  • 3 medium eggs
  • 9 ounces light brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 1 ounce self-raising flour
  • 1 ounce all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ounce unsweetened cocoa
  • 2 ounces almond meal
  • 9 ounces beets (cooked - from a vacuum pack)
  • 3½ fluid ounce coffee
  • 1 fluid ounce oil
  • 9 ounces plain chocolate

For the Chocolate Ganache (Optional)

  • 3½ fluid ounce heavy cream
  • 4 ounces bittersweet chocolate (broken up)

Method

Chocolate & Beetroot Brownies is a community recipe submitted by sethyoung and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the Brownies:

  • Pre-heat oven 140C (fan assisted)
  • Melt chocolate in a bowl over simmering water, ensuring that base of bowl does not come in contact with water. Or, microwave, stirring regularly. Place chocolate to one side to cool
  • Break eggs into a large bowl, add sugar, vanilla & beat until lightly frothy and well combined
  • Add honey, syrup & mix until a fluffy, smooth consistency has formed.
  • Fold in flour, bicarb, salt, cocoa & ground almond. Mix until well combined. Will be quite a thick consistency but is best mixed by hand & with a spatula.
  • Add beetroot, oil & coffee and stir.
  • Scrape chocolate into bowl & mix. Will appear quite thick but continue stirring until a smooth texture is formed. Everything should now be well combined & no individual ingredients identifiable.
  • Pour into lined baking tin & bake for 1 1/2 hrs. Brownie made need turning after first hour to ensure even cooking. Should be nice even bake on-top & a skewer mostly clean when removed.
  • For the Ganache:

  • Melt in pan, over medium heat stirring continuously until all chocolate has melted and heat for a further minute. Do not allow simmer or boil.
  • Take of heat and allow to cool.
  • Should be shiny, slightly thicker than it started. It will set on top of brownie.
  • Spread (mostly) cooled ganache on cooled brownie.
  • For the Brownies:

  • Pre-heat oven 140C (fan assisted)
  • Melt chocolate in a bowl over simmering water, ensuring that base of bowl does not come in contact with water. Or, microwave, stirring regularly. Place chocolate to one side to cool
  • Break eggs into a large bowl, add sugar, vanilla & beat until lightly frothy and well combined
  • Add honey, syrup & mix until a fluffy, smooth consistency has formed.
  • Fold in flour, bicarb, salt, cocoa & ground almond. Mix until well combined. Will be quite a thick consistency but is best mixed by hand & with a spatula.
  • Add beet, oil & coffee and stir.
  • Scrape chocolate into bowl & mix. Will appear quite thick but continue stirring until a smooth texture is formed. Everything should now be well combined & no individual ingredients identifiable.
  • Pour into lined baking tin & bake for 1 1/2 hrs. Brownie made need turning after first hour to ensure even cooking. Should be nice even bake on-top & a skewer mostly clean when removed.
  • For the Ganache:

  • Melt in pan, over medium heat stirring continuously until all chocolate has melted and heat for a further minute. Do not allow simmer or boil.
  • Take of heat and allow to cool.
  • Should be shiny, slightly thicker than it started. It will set on top of brownie.
  • Spread (mostly) cooled ganache on cooled brownie.
  • Tell us what you think