Beetroot Brownies

Red, velvety and choc-filled brownies—these have to be our favourite winter treat!

Directions

  1. Clean and chop your beetroot, place in a steamer, and cook for 10 minutes, or until tender.

  2. Heat oven to 180°C. While the beetroot cooks, grease and line a 20 x 30cm baking tin and roughly chop the chocolate.

  3. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or
    blender with the chocolate, olive oil and vanilla. Blend until the mix is smooth and combined. Allow to cool.

  4. Combine the sugar and eggs into a large bowl, using hand whisk or beater until thick, pale and foamy. Add the cooled beetroot mix into the bowl and combine using a large spoon. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

  5. Pour mixture into the prepared tin and bake for 25 minutes or until risen all over.

  6. Cool completely in the tin, then cut into squares. Top with chocolate icing, a dusting of cocoa powder or icing sugar to serve.

  7. For the icing:
    Blend all ingredients in a food processor (mix until smooth and creamy). Let chill in the fridge for an hour before spreading onto brownie.

  • We love leftovers
    Store leftover brownies in the freezer and defrost individual portions for a lunchbox treat or afternoon snack. (Note, freeze brownies without icing mixture)
Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

Red, velvety and choc-filled brownies—these have to be our favourite winter treat!

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

  1. Clean and chop your beetroot, place in a steamer, and cook for 10 minutes, or until tender.

  2. Heat oven to 180°C. While the beetroot cooks, grease and line a 20 x 30cm baking tin and roughly chop the chocolate.

  3. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or
    blender with the chocolate, olive oil and vanilla. Blend until the mix is smooth and combined. Allow to cool.

  4. Combine the sugar and eggs into a large bowl, using hand whisk or beater until thick, pale and foamy. Add the cooled beetroot mix into the bowl and combine using a large spoon. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

  5. Pour mixture into the prepared tin and bake for 25 minutes or until risen all over.

  6. Cool completely in the tin, then cut into squares. Top with chocolate icing, a dusting of cocoa powder or icing sugar to serve.

  7. For the icing:
    Blend all ingredients in a food processor (mix until smooth and creamy). Let chill in the fridge for an hour before spreading onto brownie.

  • We love leftovers
    Store leftover brownies in the freezer and defrost individual portions for a lunchbox treat or afternoon snack. (Note, freeze brownies without icing mixture)

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