Very fudgy, rich and chocolatey brownies with the beetroots giving this recipie a dense moist texture. These brownies taste devine and are incredibly addictive.
Very fudgy, rich and chocolatey brownies with the beetroots giving this recipie a dense moist texture. These brownies taste devine and are incredibly addictive.
12 Servings Yields Prep Time5 mins Cook Time25 mins Total Time30 mins
250 g cooked beetroot, roughly chopped 180 g 70% good quality dark chocolate 100 g white spelt flour 20 g cocoa powder 1 tsp baking powder 3 eggs 150 ml olive oil 150 ml maple syrup 1 tsp vanilla extract ¾ tsp salt
11. Preheat the oven to 180C and grease an 8inch square baking tin with olive oil.
2. Place the beetroot in a food processor and blend to a smooth consistency,
3. Roughly chop the dark chocolate and place in a bowl over a pan of simmering water until melted.
4. In a large bowl whisk together the dry ingredients: the spelt flour, cocoa powder, baking powder and salt.
5. In another large bowl lightly beat together the 3 eggs (make sure not to overbeat), then whisk in the olive oil, maple syrup, vanilla extract and melted dark chocolate.
6. Add the dry ingredients to the wet ingredients and combine together. Fold in the beetroot and pour the mixture into the baking tin.
7. Bake in the oven for 20-25 minutes or until just set. Leave to cool.
1. Preheat the oven to 180C and grease an 8inch square baking tin with olive oil.
2. Place the beetroot in a food processor and blend to a smooth consistency,
3. Roughly chop the dark chocolate and place in a bowl over a pan of simmering water until melted.
4. In a large bowl whisk together the dry ingredients: the spelt flour, cocoa powder, baking powder and salt.
5. In another large bowl lightly beat together the 3 eggs (make sure not to overbeat), then whisk in the olive oil, maple syrup, vanilla extract and melted dark chocolate.
6. Add the dry ingredients to the wet ingredients and combine together. Fold in the beetroot and pour the mixture into the baking tin.
7. Bake in the oven for 20-25 minutes or until just set. Leave to cool.
Ingredients
Directions
1. Preheat the oven to 180C and grease an 8inch square baking tin with olive oil.
2. Place the beetroot in a food processor and blend to a smooth consistency,
3. Roughly chop the dark chocolate and place in a bowl over a pan of simmering water until melted.
4. In a large bowl whisk together the dry ingredients: the spelt flour, cocoa powder, baking powder and salt.
5. In another large bowl lightly beat together the 3 eggs (make sure not to overbeat), then whisk in the olive oil, maple syrup, vanilla extract and melted dark chocolate.
6. Add the dry ingredients to the wet ingredients and combine together. Fold in the beetroot and pour the mixture into the baking tin.
7. Bake in the oven for 20-25 minutes or until just set. Leave to cool.