Beetroot brownies

Name: Beetroot brownies
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 15
Cuisine: American
Ingredients: 500 grams whole raw beetroot (3-4 medium beets); 100 grams unsalted butter, plus extra for the tin; 200 grams bar plain chocolate (70% cocoa); 1 teaspoon vanilla extract; 250 grams golden caster sugar; 3 eggs; 100 grams plain flour; 25 grams cocoa powder

Beetroot brownies

Forget going out to eat or ordering takeout every time you crave American food. Try making Beetroot brownies at home. One portion of this dish contains about 4g of protein, 12g of fat, and a total of 247 calories. This recipe serves 15. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up beetroot, eggs, bar chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Love Beets Baby Beetroot.

Instructions

Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot youll need about 400g flesh. Roughly chop and put into a large bowl.

Ingredients you will need

Beet

Equipment you will use

Bowl

Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.

Ingredients you will need

Water

Equipment you will use

Microwave

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Chocolate

Beet

Vanilla

Butter

Equipment you will use

Food Processor

Blender

Sieve

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 wont 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.

Ingredients you will need

Cocoa Powder

Beet

All Purpose Flour

Sugar

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Shake

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

500grams

whole raw beetroot (3-4 medium beets)100grams

unsalted butter, plus extra for the tin 200grams

bar plain chocolate (70% cocoa)1teaspoon

vanilla extract 250grams

golden caster sugar 3

eggs 100grams

plain flour 25grams

cocoa powder

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.