Beetroot Brownie

November 21, 2019

Beetroot Brownie 0 5 0

Have a unique snack drop for your colleagues and loved ones this season! With the use of beetroot and dark chocolate, this brownie is rich in antioxidants. Use this recipe to make your own natural red velvet brownie!

  • Yields: 12 squares


Brownie Preparation

248 g Beetroot, boiled and pureed

70 g Unsalted butter

150 g 85% Dark chocolate, chopped

1/2 cup Wholemeal flour

1/2 cup White flour

1/4 cup Cocoa powder

1 1/2 tsp Baking powder

4 Eggs

1/2 tsp Vanilla essence

4 tbsp Honey

1/2 cup Pistachio, crushed

Icing Preparation

40 g Powdered sugar

1/2 tbsp Beetroot puree

1 1/2 tsp Water


Brownie Preparation

1Preheat oven to 175ºC

2Line a 9’’ by 9’’ brownie pan with parchment paper for later use

3In a pan over low heat, add butter and dark chocolate

4Allow to cook, stirring continuously until mixture melts and is smooth

5Add salt, vanilla and honey, stir until well combined then remove from heat

6Set aside to cool

7In a mixing bowl, combine wholemeal flour, white flour, cocoa powder and baking powder together. Set aside

8In a large mixing bowl, add the cooled chocolate and mix in pureed beetroot

9Beat in eggs with a whisk until well combined

10Gradually mix in the flour mixture and 1/4 cup of crushed pistachios

11Pour batter into prepared pan and sprinkle with remaining pistachios

12Bake for 30 minutes, check doneness with a toothpick inserted into the center. It should come out clean with a few moist crumbs sticking to it.

13Allow brownie to cool

Icing Preparation

1In a small mixing bowl, whisk icing sugar, beetroot puree and water together

2Drizzle icing onto cooled brownie

3Cut brownie into 12 squares and serve warm


Nutrition Facts

Serving Size1 square
Calories238 kcal
Sodium152.5 mg
Protein5.3 g
Total Fat11.9 g
Total Carbohydrates28.1 g