Beetroot Brownies

Since I still have one beetroot sitting in my fridge. I reckon I should get to that recipe which has been "stored" at the back of my mind since forever. Yes...Brownies with beetroot. Sounds really unusual I know, I ever since beetroot has been introduced into cakes in some bakeries (e.g Cedele), I'm pretty intrigued by it. Especially that brilliant magenta just brings so much vibrancy to it. And do you know
Beets are used along with medications in the treatment of liver diseases and fatty liver. They are also used to help lower levels of triglycerides (a type of fat) in the blood, lower blood pressure, and to improve athletic performance. How cool is that! More Beets please!

And that also explains why I did my Beetroot Bread earlier this month. ;) But you know what? This Beetroot brownie was way yummier!

Notice that hint of redness from the brownie? Yeah, it's from that all natural colouring from the beetroot, so love! And taste wise? I am gonna be thick skin and say I am pretty please with it for the first time trial haha. :P Rich, chocolaty and yes with a hint of sour from the root vegetable which surprisingly blending well with the brownie. 

Without further ado, let's check out the components we need:

Ingredients for Beetroot brownie (makes a 8" by 2" square)

250g unsalted butter

200g dark chocolate, chopped into chunks

3 large eggs

180g caster sugar
1 tbsp wildflower honey 

1 tsp pure vanilla extract

1/2 tsp salt

175g cake flour

1/4 tsp baking powder
200g beetroot, pricked, steamed and peeled

Reese's PB chips (Or you can use chocolate chips)

100g toasted walnuts (optional)

• In a blender container, add in the peeled and steamed beetroot. Blend at high speed till smooth. Set aside for use later.

 

• In another bowl, place over a double boiler with barely simmering water. Add both butter and chocolate chunks in. Stir constantly till the butter and chocolate starts to melt. Mix so it is well combined. Once both has melted completely, remove from heat and set aside to cool slightly which will be used later.

 

• Preheat the oven to 170C. Grease and lined with parchment, and grease again a 8" by 8" square baking pan.
• In another mixing bowl, crack in the 3 eggs and salt, whisk well. Slowly drizzled in the chocolate butter mixture. and whisk as you drizzle in.

 

• Once the chocolate mixture has been all added in, sift in the cake flour and baking powder. Mix well to make sure there is no lumps.
• Lastly, add in the blended beetroot. Again mix well till smooth.

 

• Pour the batter into the prepared baking pan. And add the toasted walnut and Reese's PB chips on the top.

• Bake in the preheated oven for 25-30 minutes. Once baked, remove from oven and let cool on the rack.

Note: DO NOT over-bake the brownie please. An over-baked brownie is NOT good eats. :P It will tend to be dry and hard. So it is okay that the tester comes out with some cake stain. Best way to enjoy the brownie would be to let cake to rest at room temperature before slicing. It will actually taste better the next day. ;)

I actually love how the cake turn out to be soft and crumbly and yet slightly fudgy in the middle, with the contrast of crunchy walnuts and nutty PB chips.

 Moist, chocolaty and all fudgy in the center! And I even tasted mini bits of beetroot in the cake too... such a pleasant surprise. ;)

 

 Another close up in case you didn't catch the gooey goodness earlier. :) 

If you have beetroot, if you adore chocolate, and you love brownies...what are you waiting for? Perhaps it might need more tweaking, but for now, I am happy with it. 

Have a good day ahead everyone!