Beetroot Brownie Love

I’m very enthusiastic about simple recipes that are quick and easy to prepare. If they contain something as nutrient dense as beetroot, it’s a bonus. Beetroots contain fibre, manganese, potassium, iron, and vitamins B9 and C. They can be incorporated into both sweet and savoury dishes. Some of my favourite ways to use them are by pickling them, adding to salads, blending in a smoothie and of course, casually using them to make a cake. They contribute a wonderful richness to brownies and they also add sweetness due to their natural sugar content. As a result, you can add less artifical and refined sugars to your brownies without compomising on flavour. My favourite beetroots to use are purchased from Ardkeen QFS and grown by Tom Cleary, a local Wexford vegetable producer. They are deliciously sweet and abundant in flavour, derivatives of being grown with love and care. I’ve attempted to do them justice through my beetroot brownie recipe. The recipe and method are as follows:

Let’s get this kitchen party started and turn up the beet!

Ingredients:

For the brownies:

  • 2 medium beetroots, cooked & peeled
  • 150 ml golden/agave syrup
  • 150 ml sunflower oil
  • 180 g plain flour
  • 1 tbsp baking powder
  • 50 g cocoa powder

For the frosting:

  • 100 g dark chocolate
  • 100 ml boiling water
  • 100 g icing sugar
  • 2 tbsp cocoa powder

Recipe (Makes around 9 brownies)

For the brownies:

  • Preheat the oven to 180C.
  • Line a square baking tin with baking parchment.
  • Cut the cooked and peeled beetroot into chunks and add to a blender/chopper with 150 ml syrup of your choice. Blend until smooth.
  • Pour the mixture into a bowl and stir in the oil. Sift in the dry ingredients (plain flour, baking powder, cocoa powder) and mix until combined. The mixture should be a dropping consistency (add more oil if required), which will result in a more dense, fudgey brownie. You can add more flour if you prefer a brownie with a more cakey consistency.
  • Add the mixture to the prepared baking tin and spread out evenly for a consistent bake.
  • Cook for around 18-20 minutes. The brownie will continue to cook as you remove it from the oven and leave it to cool. Once I remove the pan from the oven, I normally pick up the brownie using the baking parchment and place it on a wire rack to cool, leaving it in the parchment until you have cooled, frosted and sliced it.

For the frosting:

  • Add 100 g dark chocolate and 100 ml boiling water to a pyrex jug or bowl and mix until melted.
  • Sift in 100 g of icing sugar and 2 tbsp cocoa powder.
  • Either whisk in by hand or by using a mixer (with a whisk or paddle attachment) and mix until the frosting has a whipped, velvety consistency. You can alter the consistency of the frosting by either adding more hot water (for a softer frosting) or by adding more icing sugar (for a thicker frosting).
  • Spread the cooled brownies with the frosting and dust with icing sugar, if desired.

These are wonderful served with vegan cream or yoghurt and some berries. Beetroot bliss.

The goods.