A wonderful dessert option

  • Serves: 12 people
  • Prep time: 20 minutes
  • Cooking time: 25 minutes
    • British

    Beetroot Brownies

    Recipe Information

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    3 Medium Eggs

    175g Plain Flour

    150g 70% Dark Chocolate

    1 tsp. Vanilla Essence

    3 tbsp. Coco Loco Coconut Oil

    500g Natures Pick Cooked Beetroot

    Pre-heat the oven to 180°C/Gas Mark 4.

    Grease and line the baking tray.

    Blend the beetroot in a food processor until smooth, then set aside.

    Break the chocolate into small chunks and place into a bowl, followed by the coconut oil.

    Half fill a pan with water and bring to a simmer, then place the chocolate-filled bowl on top (make sure the bottom of the bowl doesn’t touch the water).

    Gently stir through the mixture as it melts.

    Meanwhile, break the eggs into a second bowl and whisk for 2 minutes until light and fluffy.

    In a large bowl, combine the melted chocolate mixture, beetroot purée and vanilla extract.

    Next, add the flour, 1 tablespoon at a time, stirring to combine in between spoonfuls.

    Carefully fold the egg into the chocolate mixture until fully combined.

    Finally, pour into the tray and bake for 25-30 minutes until a skewer comes out clean.

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