Delicous: brownie21 January 2020 Robin Powell
Chocolate, beetroot and walnut slice
Not as heavy as a traditional brownie, but with a satisfying double-choc hit and bonus health food scores from its secret (almost indetectable) vegetable content, this is a great, year-round treat. In summer serve chilled, straight from the fridge.
Beetroots are rich in vitamins and minerals but the real key to their health-boosting status is that gorgeous colour. It comes from plant chemicals called betalains, which are powerful antioxidants known to reduce cellular inflammation.
Beetroots are a wonderfully versatile vegetable, shifting with ease from salads, to juices and roasted vegetable platters. And of course, pickled and sliced they are indispensable on a burger! After this recipe has convinced you beetroot is a natural with chocolate, try a beet-choc mousse!
What you need
100g plain flour
25g cocoa powder
80g walnuts, roughly chopped
250g caster sugar
200g dark chocolate, roughly chopped
100g butter, at room temperature
1 tsp vanilla extract
3 eggs, lightly whisked
300g cooked beetroot, chopped into dice
What to do
Heat the oven to 180 and grease and line a 20cm x 30cm slice tin.
Put the flour, cocoa powder in a food processor with a pinch of salt and whizz to combine. Tip into a separate bowl, and mix the nuts through.
Whiz the sugar and chocolate together in the food processor until the chocolate is very finely chopped, then add the butter. Combine, then add vanilla, eggs and beetroot. Process for a minute, scraping down the sides of the food processor a few times.
Put the puree into the flour mixture and stir to combine into a thick batter, then tip into the prepared tray.
Bake for 30 minutes, or until almost firm in the centre. Let cool before serving then dust with icing sugar.
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