Dark Chocolate Beet Brownies Food

BEETROOT BROWNIES

Beetroot brownies image

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Provided by Jane Hornby

Categories Afternoon tea, Treat

Time 55m

Yield Makes 15-20

Number Of Ingredients 8

Ingredients

500g whole raw beetroot (3-4 medium beets)
100g unsalted butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder

Steps:

Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot - you'll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won't look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

Nutrition Facts : Calories 255 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium

BEET BROWNIES

Beet Brownies image

I got this recipe from my mom. These are rich, chocolaty, incredibly moist absolutely some of the best tasting brownies I have ever tried. This is the only brownie recipe I use anymore. They are known around my house as "Mom's Brownies" to not give away the secret ingredient. They always disappear fast and no one ever knows they have beets in them!

Provided by smiles4u

Categories Bar Cookie

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

Ingredients

3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 (15 ounce) can beets, pureed (juice and all)
2 ounces cocoa
1 (3 ounce) package instant chocolate pudding mix
1 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon vanilla

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.

Nutrition Facts : Calories 315.9, Fat 16.2, SaturatedFat 2.3, Cholesterol 42.3, Sodium 281.8, Carbohydrate 39.7, Fiber 1.9, Sugar 25.3, Protein 3.9

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