Better Beetroot Brownies Recipes

BETTER BEETROOT BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl - just until you have collected 1-2 tbsp juice. Save this for the icing, and mix the oil into the purée.
• Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.
• Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool. Mix enough reserved beetroot juice with the icing sugar to get a runny icing - dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.

BEET BROWNIES

Steps:

• Boil beets until fork tender, about 45 minutes.
• Let beets cool for 15 minutes.
• Peel and puree the beets in a food processor or blender. You may need to add a small amount of water-anywhere from 1/2 tbsp to 2 tbsp. You can save the beet water and to use in this recipe in place of milk.
• Preheat oven to 350 degrees.
• Assemble your ingredients.
• Add the dry ingredients to a large mixing bowl: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
• Stir to combine and mix well.
• Add the maple syrup, milk and vanilla. Mix thoroughly to combine.
• Add beet puree to the mixing bowl.
• Stir to combine. The batter will have a purple/pink color. If you want your brownies extra chocolatey stir in 1/2 cup chocolate chips.
• Pour the batter in a non-stick baking pan or a baking dish that's lightly coated with non-stick cooking spray. Level with a spatula to smooth out the batter. We use a 9"x13" baking dish.
• Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
• Let cool for a few minutes, then serve and enjoy the moist chocolatey goodness.

BEETROOT BROWNIES

Steps:

• Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot - you'll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
• Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
• Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won't look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
• Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

BEET BROWNIES

Steps:

• Beat together eggs and sugar.
• Add oil, beets, cocoa and pudding, mix well.
• Blend in vanilla, flour, soda and salt.
• Bake in greased and floured 11 x 15 x 1" sheet cake pan for 30 minutes at 375.
• Top with chocolate icing or glaze such as Nana Lee's #155392.