If there was ever a way to eat beetroot, these beetroot chocolate brownies are definitely it! I was seriously wondering how this was going to turn out but it was a huge success. I promise you won’t be disappointed…
150g Grated raw beetroot
150g Dark 70% cocoa chocolate
150g Coconut oil
150g Unrefined sugar
100g Spelt flour, sieved
2 Large eggs
40g Hazelnut or almond meal
1/4 tsp Vanilla paste
1/2 tsp Bicarbonate of soda
Pinch of sea salt
Makes a tray approx. 18 x 28cm
- Line a tray approx 18 x 28cm with baking paper
- Preheat oven to 180˚C
- Break chocolate up into small pieces then place in a bowl with the coconut oil to fit in a bowl over a pan of pre-boiled water, known as a bain-marie. The chocolate and coconut oil will melt. Then allow to cool but not solidify
- Mix eggs, sugar and vanilla paste
- Mix flour, almond meal, bicarb and salt
- Combine egg mixture with chocolate mixture
- Fold flour into chocolate mixture, not mixing more than necessary
- Fold in beetroot, again not mixing more than necessary
- Pour mixture into your lined tin and bake for 20 – 30 mins until spongy to the touch but not fully set
- Cool in the tray for 15 mins before turning on a wire rack
Tips: Careful not to let the melting chocolate come into direct contact with heat. The bain marie shouldn’t be in direct contact with the hot water or your chocolate will split.
Options: You could add some unmelted chocolate chunks to the final mixture or even fresh raspberries – yum!
How kids can help
- Your helper will most probably be dangerously good at breaking up the chocolate!
- Weighing ingredients
- …and of course tasting!