Chocolatey Chocolate Beetroot Brownies

Fudgey, chocolately and chewy are words often used to describe chocolate brownies. If that’s what you are looking for then dive into this recipe for chocolatey chocolate beetroot brownies. This is an easy to follow recipe that includes beetroot with chocolate in a heavenly combination. I love nuts and the walnuts add a lovely surprise of healthy goodness and texture. The addition of instant coffee blooms the flavour of the chocolate.

I also use a combination for flour and almond flour for a more healthy alternative. There is no getting away from butter and eggs in this recipe so just enjoy the rich goodness they add to the brownies.

Chocolatey Chocolate Beetroot Brownies

Chocolatey and crunchy with a moist subtle beetroot flavour, you won't even know it's there.

Servings 16 squares

Ingredients

• 200 g dark chocolate roughly broken
• 225 g butter cubed best to use unsalted but lightly salted also works
• 1 teaspoon instant coffee
• 200 g caster sugar
• 3 extra large eggs
• 10 ml vanilla extract
• 20 g cocoa powder
• 80 g cake flour
• 80 g almond flour
• 100 g chopped walnuts lightly toasted
• 100 g fresh beetroot finely grated

Instructions

• Heat the oven to 180ºC
• Line and butter a 23 to 24 cm square baking dish with baking paper with an overhang on the sides to lift the brownies out of the dish once baked
• In a double boiler on the stove, add the butter and the chocolate and melt.
  200 g dark chocolate roughly broken, 225 g butter cubed
• Add the instant coffee and stir to mix Set aside cool slightly
  1 teaspoon instant coffee
• In a separate bowl add the flour, the cocoa powder and ground almonds whisk to incorporate
  20 g cocoa powder, 80 g cake flour, 80 g almond flour
• In another bowl add the caster sugar and the eggs and whisk until light and creamy for about three minutes, stir in the vanilla extract
  200 g caster sugar, 3 extra large eggs, 10 ml vanilla extract
• Pour the chocolate mix into the egg mix and stir
• Fold in the flour mix in two batches
• Fold in the beetroot and walnuts
  100 g chopped walnuts lightly toasted, 100 g fresh beetroot finely grated
• Pour batter into prepared baking dish and bake for 30-35 minutes. keep an eye on them from 30 minutes to ensure they don't burn. Leave in the dish for 10 -15 minutes to cool. Lift the brownies and cut into squares when cool. Place in fridge to get a even cut.
• Serve with with ice cream and chocolate sauce It pairs really well with my Creamy, Dreamy Beetroot Ice Cream – see notes for link
• Or just enjoy as is with a nice cup of coffee or tea

Notes

        This recipe can be adapted to use beetroot purée  – Substitute 150g of cooked beetroot purée for 100g of fresh grated beetroot.  

I also use a sheet pan lined with baking paper if I want a flatter version – I will bake for 20 minutes and test for doneness

Pair with my Creamy, Dreamy Beetroot Ice Cream

Course: afternoon tea, anytime treat, morning coffee

Cuisine: American

Keyword: Chocolate Betroot brownies