Chocolate & Beetroot Brownies
Brownies can also be good for you -- like this Chocolate & Beetroot Brownies! And no, you would not even know that there is a vegetable in there. Deliciously addictive!
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 1/8 tsp salt
- 2/3 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup butter, unsalted, melted
- 2 medium eggs, beaten
- 1 cup red beets, grated, heaping cup (about 200 grams)
- 1/2 cup walnuts, chopped
- butter, for greasing
Preparing the brownie batter:
Use a strainer to sift flour, baking powder, vanilla sugar, salt, cocoa powder, and sugar in a medium bowl.
Add the melted butter, eggs, and grated beets into the bowl.
Mix until thoroughly combined to get a brownie mixture.
Pour the mixture into your pan or skillet.
Use a spatula to spread out and even the top.
Sprinkle the roughly chopped walnuts on top of the mixture.
Baking Chocolate & beetroot brownies:
Place the skillet in the oven for 35 to 40 minutes, or until you get a dry toothpick when you insert it inside the brownie.
Set aside to cool for about 15 minutes.
Slice the cooled beet brownies, sprinkle with more walnuts, if desired.
Cook's Tip#1: You can use other types of nuts for the walnuts. Pecans, hazelnuts, and almonds are excellent substitutes.
Cook's Tip #2: Do not forget to sift all the dry ingredients. It makes it easier to avoid clumps in the mixture.
Cook's Tip #3: A metal whisk and a rubber spatula (or wooden spoon) can also be used if you don't have a mixer.
Cook's Tip #4: I used a 10.25-inch cast iron skillet for this recipe, but it will work fine for any 8-inch brownie pan. Anything bigger than that will result in thinner beet brownies.
Calories: 187kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 153mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg