Beetroot and Raspberry Brownies

 

Beetroot and Raspberry Brownies | Beetroot & Raspberry Recipes | Harris Farm Markets

Beetroot and Raspberry Brownies | Beetroot & Raspberry Recipes | Harris Farm Markets This chocolatey moist brownie recipe is a perfect way to use up left over beetroot and add vegetables to desserts. The beetroot adds a sweetness and gives it a fudge like texture.

 

INGREDIENTS:

200g beetroot 

1 Punnet raspberries

3 Medium eggs

150g Butter

225g Light muscovado sugar

100g Self raising flour

200g Dark chocolate roughly chopped

1 Tsp vanilla extract

Pinch of sea salt

Cocoa powder for dusting

 

METHOD:

  • Pre heat the oven to 160° (fan forced). 

  • Prepare the beetroot by peeling and chopping them in half, place in a steamer and cook until they are soft when pricked with a fork. Allow too cool to the touch before grating and setting aside.

  • Grease and line a 25x20cm baking tin.

  • Fill a medium saucepan a 1/3 with water and bring to a low simmer. Place the chopped chocolate and butter into a medium ceramic bowl that fits on top of the shimmering water bowl. Use a spatula to stir the sides of the bowl until the chocolate is completely melted. Alternatively you can place in a microwave for 1-2 minutes, stirring in-between.

  • Combine together the sugar, flour and pinch of sea salt in to a large mixing bowl, pour in the melted chocolate and butter. Use electric beaters to beat until well combined. 

  • Add one egg at a time, beating in-between. Follow this by adding in the vanilla extract and the grated beetroot.

  • Pour the batter into the prepared baking tin, add the raspberries over the top and place in to the oven to bake for 35-40 minutes. 

  • Use a skewer to poke into the brownie, If it comes out with batter still on it place it back in the oven for another 10 minutes. The brownie has a very moist texture so it is best not to over cook other wise it will become dry.

  • Allow too cool on a wire cooling rack before lifting out of the tin and slicing up into squares.

  • Dust the top of the brownie squares with cocoa powder.

 

 

Serve: 6 large brownies

Prep time: 15-20 minutes

Cook time: 1hr

 

Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.

Ingredients for Beetroot and Raspberry Brownies

Raspberries (125g punnet)

$3.99 ea
 

Beetroot - Head Only (each)

$0.38 ea
$3.49