• Helen Scott

Beetroot Brownies


We have been continuing the theme of hiding veggies in cakes, ostensibly to diversify the consumption of my daughter, although really if I am honest, it's just another excuse to bake cakes! Today's endeavour is beetroot brownies and quite a success, partly due to the 100% cacao chocolate that went into them and lots of it.

What you need:

250g unsalted butter

180g 100% cacao chocolate

3 medium eggs

300g coconut sugar

A pinch of sea salt

150g wholemeal self-raising flour

300g beetroot, boiled until tender then grated

Method:

Preheat the oven to 180C and grease a shallow baking tin with butter.

Cut your chocolate and butter into small pieces and melt them together over a bain-marie. This involves putting the ingredients in a heatproof bowl and sitting it above a bowl of simmering water, stirring the chocolate pieces all the time until they melt.

Then whisk together your eggs and coconut sugar then fold them into the chocolate & butter, followed by the flour, salt, and lastly the grated beetroot.

Pour the whole mixture into the baking tray and bake for 20-25 minutes or until a skewer comes out clean-ish! No need to overcook it as they are best a bit gooey.

Makes around 20 brownies and delicious served with vanilla ice-cream.

#beetrootbrownies #refinedsugarfree #hiddenveg #chocolatebeetrootbrownies #wholemealbrownies

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