These brownies with beets are a delicious new take on the classic chocolate treat. The beetroot gives the cake a natural sweetness, a lovely moist texture, and a bright pop of color. Great for satisfying your sweet tooth while sneaking in extra vegetables!
Ingredients: 200g dark chocolate. 200g cooked beetroot. 100g unsalted butter. 200g caster sugar. 3 eggs. 1 tsp vanilla extract. 100g plain flour. 50g cocoa powder. 1/2 tsp baking powder. A pinch of salt. 50g chopped walnuts or pecans optional.
Instructions: Preheat your oven to 180C 350F and grease a square baking tin. Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. In a blender, puree the cooked beetroot until smooth. In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until pale and fluffy. Fold in the melted chocolate mixture and pureed beetroot. Sift in the flour, cocoa powder, baking powder, and salt, and gently fold until just combined. If using, stir in the chopped nuts. Pour the batter into the prepared baking tin and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the top is set and a skewer inserted into the center comes out with moist crumbs. Allow the brownies to cool in the tin before slicing into squares. Serve and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
Thailand Punkcore
