Beetroot Brownies Food

BETTER BEETROOT BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl - just until you have collected 1-2 tbsp juice. Save this for the icing, and mix the oil into the purée.
• Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.
• Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool. Mix enough reserved beetroot juice with the icing sugar to get a runny icing - dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.

FLOURLESS BEET BROWNIES

Steps:

• Heat the oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with olive oil and set aside.
• In a small bowl, whisk the cocoa powder and baking soda together. Set aside.
• Add the chopped beets, sugar and vanilla, if using, to the bowl of a food processor, and pulse until the beets are just puréed but before they begin to liquefy, scraping down the sides of the bowl as needed.
• In a small microwave-safe bowl, add 1 cup/6 ounces chocolate chips and the remaining 2 tablespoons olive oil. Heat in the microwave in 15-second intervals, stirring between each round, until the chocolate is almost completely melted, up to 75 seconds total. Remove the chocolate from the microwave, stir until completely smooth, then immediately add it to the food processor. Blend it with the beets on high until smooth. Add the eggs, blend to incorporate, then add the dry ingredients and blend until just combined, stopping to scrape down the sides of the bowl as needed.
• Remove the blade, and using a rubber spatula, scrape the brownie batter into the prepared pan, then smooth it into an even layer. Sprinkle the remaining 3 tablespoons/1 ounce chocolate chips on top and bake until the brownies have puffed and set on top but are still a little fudgy when a toothpick is inserted inside, about 25 to 30 minutes.
• Remove the brownies from the oven and allow to cool for at least 30 minutes before cutting into squares and topping with flaky sea salt.

BEETROOT BROWNIES

Steps:

• Preheat the oven to 180C/160C fan/gas 4 and line or grease a 20 cm x 30 cm sized baking tray.
• In a food processor or blender, add the chocolate pieces and pulse. Next, add the cooked beetroot, dates and butter (or coconut oil) and process. It won't be completely smooth; there will still be shards of the chocolate.
• Add the remaining ingredients; the eggs, flour, bicarbonate of soda, ground cinnamon, and pulse/blend again.
• Transfer the to the baking tin and bake for 20 to 25 minutes, or until it has risen and is slightly firm.
• Leave to cool in the tin before slicing.

BEET BROWNIES

Steps:

• Beat together eggs and sugar.
• Add oil, beets, cocoa and pudding, mix well.
• Blend in vanilla, flour, soda and salt.
• Bake in greased and floured 11 x 15 x 1" sheet cake pan for 30 minutes at 375.
• Top with chocolate icing or glaze such as Nana Lee's #155392.