Beetroot brownies

Beetroot brownies is an American recipe that serves 15. One serving contains 247 calories, 4g of protein, and 12g of fat. For 77 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 2044 people have tried and liked this recipe. A mixture of eggs, unsalted butter, dark chocolate bar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 55 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a not so awesome spoonacular score of 33%. Better beetroot brownies, Fudgy Paleo Beetroot Brownies, and Beetroot Pachadi - Kerala Style Beetroot Yogurt Gravy - Onam Sadya s are very similar to this recipe.

Servings: 15

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Wear a pair of rubber gloves to stopyour hands from staining, then top, tailand peel the beetroot – you’ll need about400g flesh. Roughly chop and put into alarge bowl. Add a splash of water, coverwith cling film, then microwave on Highfor 12 mins or until tender.Heat oven to 180C/160C fan/gas 4.While the beetroot cooks, butter thenline a 20 x 30cm traybake or smallroasting tin. Roughly chop the chocolateand cut the butter into cubes. Tip thecooked beetroot into a sieve, drainoff any excess liquid, then put into a foodprocessor or blender with the chocolate,butter and vanilla. Whizz until the mix isas smooth as you can get it. The chocolateand butter will melt as you do this.Put the sugar and eggs into a largebowl, then beat using an electric handwhisk until thick, pale and foamy, about2 mins. Spoon the beetroot mix into thebowl (it won’t look too pretty at thisstage, but bear with me), then use a largemetal spoon to fold it into the whiskedeggs. Try to conserve as much air in themixture as you can. Sift in the flour andcocoa powder, then gently fold these into make a smooth batter.Pour into the prepared tin and bakefor 25 mins or until risen all over, withjust the merest quiver under the centreof the crust when you shake the pan.Cool completely in the tin, then cutinto squares.

 

Step by step:

1. Wear a pair of rubber gloves to stopyour hands from staining, then top, tailand peel the beetroot – you’ll need about400g flesh. Roughly chop and put into alarge bowl.

2. Add a splash of water, coverwith cling film, then microwave on Highfor 12 mins or until tender.

3. Heat oven to 180C/160C fan/gas 4.While the beetroot cooks, butter thenline a 20 x 30cm traybake or smallroasting tin. Roughly chop the chocolateand cut the butter into cubes. Tip thecooked beetroot into a sieve, drainoff any excess liquid, then put into a foodprocessor or blender with the chocolate,butter and vanilla. Whizz until the mix isas smooth as you can get it. The chocolateand butter will melt as you do this.

4. Put the sugar and eggs into a largebowl, then beat using an electric handwhisk until thick, pale and foamy, about2 mins. Spoon the beetroot mix into thebowl (it won’t look too pretty at thisstage, but bear with me), then use a largemetal spoon to fold it into the whiskedeggs. Try to conserve as much air in themixture as you can. Sift in the flour andcocoa powder, then gently fold these into make a smooth batter.

5. Pour into the prepared tin and bakefor 25 mins or until risen all over, withjust the merest quiver under the centreof the crust when you shake the pan.Cool completely in the tin, then cutinto squares.

Nutrition Information:

covered percent of daily need