Beetroot chocolate brownies

Beetroot (beets) and chocolate are great partners. These brownies have a real decadence about them, with a great fudgy texture grounded by the earthy flavour of the beetroot.

Beetroot chocolate brownies Credit: Chris Middleton

• makes

  16

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

You can add a handful of roughly chopped pecans or macadamias for crunch if you like. They’re lovely served with a dollop of thick creamy yoghurt. 

Ingredients

• 80 ml (2½ fl oz/⅓ cup) macadamia oil
• 3 eggs
• 1 tsp natural vanilla extract 
• ½ tsp liquid stevia
• 100 g (3½ oz) dark chocolate (70–85% cocoa solids), melted
• 2 beetroot (beets) (about 350 g/12½ oz), peeled and finely grated
• 1 large apple (about 200 g/7 oz), grated with skin on
• 110 g (4 oz/¾ cup) plain (all-purpose) spelt flour
• 2 tbsp raw cacao powder, plus extra to dust
• 1 tsp baking powder

Cooling time: 10 minutes

Instructions

Preheat the oven to 160°C/320°F (fan-forced). Grease a 20 cm x 30 cm (8 in x 12 in) slice tin and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in) over the sides of the tin to assist with the removal of the cooked brownie.

Whisk the oil, eggs, vanilla extract and stevia together in a bowl until well combined. Add the melted chocolate and the beetroot and apple and stir to combine. Sift the flour, cacao and baking powder over the mixture and fold until combined.

Spread the mixture into the prepared tin and bake for 15–20 minutes or until just firm to the touch. Remove from the oven and cool for 10 minutes before gently lifting onto a wire rack to cool. Cut into pieces and serve dusted with extra cacao if you like.

These brownies will keep for up to a week in an airtight container in the refrigerator.

This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

You can add a handful of roughly chopped pecans or macadamias for crunch if you like. They’re lovely served with a dollop of thick creamy yoghurt.