Brownies are always a favourite in my house. Who could resist a little chocolatey goodness, after all? However, traditional brownies can sometimes turn out dry and flaky when overcooked. Adding a little something extra can fix that though…
And before your imagination runs away from you and you think of all the naughty things I put in this brownie, the special ingredient is actually beetroot! Who would have thought adding a little beetroot into the mix could deliver soft, gorgeous and moist brownies!
Ingredients:
- 1 medium Beetroot
- 100g Dark Cooking Chocolate
- 2 Eggs
- 20g Butter
- 1/2 tsp Vanilla essence
- 1/4 cup Plain flour
- 1/2 cup Caster sugar
- 1/3 Cocoa powder
- 1/3 cup walnuts
- Pinch of icing sugar (for serving)
Method:
- Chop off any stems attached to the beetroot. Wash under water to remove excess dirt and then wrap completely in foil.
- Bake the beetroot in the oven at 200 C degrees (390 F) for 30 minutes. Check and if softened, carefully remove from foil and remove skin with a knife.
- Chop the beetroot roughly and process in a blender to make 1/2 cup of puree.
- Preheat oven to 180 C (350 F). Greece and line a a 20 cm square baking tin with baking paper.
- Melt the chocolate and butter in the microwave, stirring at 30 second intervals until smooth.
- Whisk eggs and vanilla essence into the chocolate mixture and gradually add the beetroot puree and continue whisking until combined.
- Sift flour and cocoa into a large bowl. Add the sugar and chocolate mixture and stir through until combined. Add walnuts and gently stir through again.
- Pour into the cake pan, Bake for 20 minutes (top should look firm) and then remove from oven and allow to cool completely.
- Lightly sprinkle the icing sugar on top, slice and serve.
These brownies went in minutes at the office and nobody was able to taste the ‘secret’ ingredient! Such a nice way to add a few ‘antioxidants’ to your brownie mix and to deliver moist goodness. Definitely worth a try!
– Sweet Cinnamon
Sweet Cinnamon Sin 