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Beetroot Chocolate Brownie


With Tony Hanks

Time: 1 hr
Serves: 16
Cost: $6.00

Ingredients:

1 C beetroot puree (about 350g  or 2 lge raw beetroot)
125 g unsalted butter
1 C sugar
1 tsp vanilla essence
4 egg whites
1/2 C flour
1/3 C cocoa powder
1 Tbsp coffee powder
1/2 C chocolate chips

Method:

Boil the beetroots until soft, then drain and allow to cool a little.  Rub the skins off then mash in a food processor or with a potato masher until smooth.  Preheat oven to 180C and grease a 23cm square baking tin.

Beat together butter and sugar in a bowl until smooth.  Add vanilla, then beat in egg whites one at a time.  Stir in the beetroot puree and mix until well blended.

In a separate bowl, mix together the flour, cocoa and coffee powder and fold into the beetroot mixture until just combined.  Stir through the chocolate chips.

Pour into the prepared tin and bake for about 40 minutes or until a thin-bladed knife or skewer inserted into the centre of the cake comes out almost clean.  Allow to cool then cut into pieces.


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