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What you’ll need

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500g raw beetroot

butter

100g butter

milk chocolate

200g milk chocolate

vanilla extract

1 teaspoon vanilla extract

eggs

3 eggs

flour

100g The Healthy Baker Plain Flour

cocoa

25g cocoa

1

Peel and roughly chop the beetroot and place in a medium sized bowl. Add a splash of water and cover with glad wrap, then microwave on high for 12 minutes or until the beetroot is tender.

2

Preheat the oven to 180C and line a square brownie tin.

3

Tip the cooked beetroot into a sieve and drain away any excess liquid. Blitz the beetroot in a food processor with the chocolate, butter and vanilla until smooth

4

Beat together the sugar and butter in a large bowl until pale and foamy. Add the beetroot mixture one scoop at a time and fold until all is combined.

5

Sift the flour and cocoa powder into the wet mixture and fold until you have a smooth batter.

6

Pour the batter into your brownie tin and bake for 25 minutes.

7

Set aside and let cool on a wire rack before cutting into squares.