Fudgy Chocolate Beetroot Brownies
Our Fudgy Chocolate Beetroot Brownie is a perfect fusion of indulgence and nutrition. Packed with the rich, deep flavours of dark chocolate and the natural sweetness of beetroots, this brownie is not only delicious but also brimming with hidden goodness. The beetroots add moisture, creating a wonderfully fudgy texture, while also providing essential nutrients like fibre, vitamins, and antioxidants. This recipe is a wonderful way to sneak in some extra vegetables without compromising on taste, making it a favourite for both kids and adults. Enjoy a guilt-free treat that satisfies your chocolate cravings and nourishes your body at the same time. Perfect for afternoon snacks, or a healthy dessert option, my Fudgy Chocolate Beetroot Brownie is sure to become a household favourite.
Fudgy Chocolate Beetroot Brownies
DIETARY: VEG, DF, GF, EF
ALLERGENS: Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 30
PREP: 15 mins
COOK: 45 mins
Equipment: High-speed food processor
INGREDIENTS:
1 ¼ cups (250g) cooked beetroot
2 cups (200g) almond meal
200g melted dark chocolate
⅓ cup (80ml) maple syrup
¼ cup (60ml) coconut oil
¼ cup (25g) raw cacao
1 tsp (4g) baking powder
1 tsp (5ml) vanilla extract
Topping (optional):
50g dark chocolate, chopped
Flaky sea salt
METHOD:
Preheat the oven to 180ºC and line a baking dish with baking paper.
Add all ingredients to a high-speed food processor and process until smooth.
Pour into the baking dish and bake for 45 mins.
Take out of the oven and sprinkle with dark chocolate and salt.
Allow to cool completely before cutting into squares.
STORING LEFTOVERS: Serve immediately, store in a cool dry spot in an airtight container for up to 2 days or in the fridge for 10 days or freeze for up to 4 months.
TIPS:
Prep tips:
Alternatively, use freshly grated beetroot.Allergies:
For a nut-free version: Swap almond meal for seed meal or wholemeal spelt flour.