This chocolatey moist brownie recipe is a perfect way to use up left over beetroot and add vegetables to desserts. The beetroot adds a sweetness and gives it a fudge like texture.
- 200g beetroot
- 1 punnet raspberries
- 3 medium eggs
- 150g Butter
- 225g light muscovado sugar
- 100g Self raising flour
- 200g Dark chocolate roughly chopped
- 1 tsp vanilla extract
- Pinch of sea salt
- Cocoa powder for dusting
- Pre heat the oven to 160c degrees (fan forced).
- Prepare the beetroot by peeling and chopping them in half, place in a steamer and cook until they are soft when pricked with a fork. Allow too cool to the touch before grating and setting aside.
- Grease and line a 25x20cm baking tin.
- Fill a medium saucepan a third full with water and bring to a low simmer. Place the chopped chocolate and butter into a medium ceramic bowl that fits on top of the shimmering water bowl. Use a spatular to stir the sides of the bowl until the chocolate is completely melted. Alternatively you can place in a microwave for 1-2 minutes, stirring in-between.
- Combine together the sugar, flour and pinch of sea salt in to a large mixing bowl, pour in the melted chocolate and butter. Use electric beaters to beat until well combined.
- Add one egg at a time beating in-between. Followed by the vanilla extract and the grated beetroot.
- Pour the batter into the prepared baking tin, add the raspberries over the top and place in to the oven to bake for 35-40 minute.
- Use a skewer to poke into the brownie, If it comes out with batter still on it place it back in the oven for another 10 minutes. The brownie has a very moist texture so it is best not to over cook other wise it will become dry.
- Allow too cool on a wire cooling rack before lifting out of the tin and slicing up into squares.
- Dust the top of the brownie squares with cocoa powder.
Serve: 6 large brownies
Prep time: 15-20 minutes
Cook time: 1hr
Recipe created for Harris Farm Market https://www.harrisfarm.com.au/collections/beetroot-and-raspberry-brownies