Let’s start beetroots with these beetroot brownies.It’s funny beetroots are everywhere but you do not usually find them in traditional home cooked recipes. Like seriously, drop your comments for the most popular beetroot recipe you know. I even tried beetroot comfort food, The best I came up with was a beetroot pie!!! This is unusual for a vegetable so massively produced. So I decided to use up my beetroots(as they were. everywhere) by trying out new recipes.
The fact is that beetroots are so underrated!!! Not respected enough for the fancy cookbooks and struggles to sneak into food blogs. However, beetroot are luxurious, not just in color, but in taste and texture. It is a perfect compliment for dark chocolate and if you are looking to add some ‘lush’ to your plant-based diet, beetroot’s your guy. With dark chocolate, you can make brownies with beetroots. In smoothies, you can use beetroot powder with any combination of nature’s fruits.
I am officially lobbying for beetroot acceptance in Afro Food communities. Let’s see what we can actually do with beetroots. Can beetroots replace chocolates as a healthier option. Well chocolate is chocolate and unfortunately I can’t see brownies without chocolate (trust me, I tried). No that we are going for ‘Chocolate-Free-Chocolate’, but we can half or quarter it in our recipes. So half beets half chocolate or even 70/30 (beetroot to chocolate).
In this beetroot brownies recipe I have used 70% beetroot and 30% chocolate, you still end up with that delicious crackling top and goey center of a brownie but a rather rich sweetness from the beets. Hope you enjoy this!!!!! Please leave a comment below if you tried this recipe.
Bloody Beetroot Brownies
- 9 inch square baking tin
- 4 Large Beetroots
- 50 Grams Chocolate
- 1/2 Cup Cocoa Powder
- 4 Large Eggs
- 1 Cup Agave
- 80 Grams butter unsalted
- 1/2 cup plain flour
- Preheat your oven to 150C
- Chop the beetroots into small piecesIn a food processor blend u til smooth. You can pulse to end up with some beet pieces in your brownies or blend smooth.
- In a nonstick pan melt the butter chocolate, butter and agave. (You can add some brown sugar).
- Stir properly until it’s all melted.
- Add the blended beetroots and mix properly.
- Let cool.
- In a separate bowl break the eggs. Don’t add them directly to the hot mix. This will cook the eggs. Add 1 at a time and stir quickly each time.
- Add the cocoa powder and flour and stir u til smooth.
- Spread the mix in a 9inch shallow square tin.
- Bake at 150c for 45 mins