CHOCOLATE BEETROOT BROWNIE + A Radio Interview

One of the first things I learned to grow was beetroot. In my early days of gardening I was rather ambitious, growing all these exotic things because they sounded like fun – like Borlotto Fire Tongue Bean. However, as the years have passed I have worked out it is so much more garden [and time] efficient to grow what we eat often. And what we can be pricey at the market. Beetroot is one of those things and we eat a lot of it, my children were virtually weaned on the stuff. I am not exaggerating, my marinated beets [link to recipe below] were a staple finger food when they were starting food. Oh the colourful mess!

Beetroot Garden Collage

BEETROOT CHOCOLATE BROWNIE | Homegrown Kitchen

So when I received a call from National Radio recently asking if I was interested in talking about growing beetroot and sharing some recipes I was naturally very keen. There is no point repeating what I talk about on the interview so head over and have a listen HERE.

Plus links to the recipes for Raw Beetroot & Feta Salad and Marinated Beetroot. And a little more detail about growing beetroot HERE [from a very early Homegrown Kitchen blog post]. The recipe for the brownie follows…

BEETROOT CHOCOLATE BROWNIE | Homegrown Kitchen

BEETROOT CHOCOLATE BROWNIE | Homegrown Kitchen

Chocolate Beetroot Brownies

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: Makes 12 brownies

This moist brownie is a great way to use up beetroot lurking in the fridge and adds extra nutrition to a sweet recipe. Be sure to grate the beetroot finely so it melts into the brownie giving it a lovely pink tinge and some sweetness. Choose quality chocolate with minimum 70-80% cacao solids.

Ingredients

75 g unsalted butter

100 g dark chocolate

1/4 cup sugar – I used rapadura – unrefined cane sugar

3 free-range eggs

1 teaspoon vanilla extract

1/2 cup finely grated beetroot, packed

3/4 cup unbleached white flour or almond meal [gluten-free]

1/3 cup cocoa powder

1/2 teaspoon baking powder

Directions

  1. Preheat oven 180C. Line a 20 x 22cm baking tin.
  2. In a large saucepan melt the butter. Turn down the heat and add the chocolate and sugar, stirring to melt together. Once melted remove from the heat and cool slightly.
  3. Add the eggs to the melted chocolate one at a time, whisking constantly.
  4. Add the vanilla, grated beetroot, flour/ almond meal, cocoa and baking powder. Gently fold together.
  5. Pour into the lined tin and bake for 20-25 minutes until an inserted skewer comes out clean. Cool in the tin for 10 minutes then remove onto a cake rack to cool. Cut into 12 squares. Keep in an airtight container.
http://www.homegrown-kitchen.co.nz/2015/03/23/chocolate-beetroot-brownie/

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10 Comments on “CHOCOLATE BEETROOT BROWNIE + A Radio Interview”

  1. HI Nicola, thanks for this recipe I am going to use it for my daughters birthday, am thinking you grate raw beetroot? It isn’t pre-cooked is it? krgds Lynn

  2. Do you think it would be ruined if I used honey instead of sugar and cacao instead of chocolate?

    1. Hi Beth, The sugar to honey swap would be fine, however, I am not sure how the cacao swap would go as the chocolate provides fat as well. I make another brownie which I will share here sometime that uses dates and no chocolate just cocoa. Maybe you could try something along those lines? Good luck 🙂

  3. I have tasted a brownie that is made with lentils, eggs, dates and cocoa. It has no added sugar or flour. I have been unable to find a recipe. Have you ever cooked a brownie like this? Would love to find recipe. p.s. I love reading your blog. It is the only page I find interesting enough to subscribe to.

  4. Hi, I was wondering if this would work if I used carrot instead of beetroot? Would have to buy beetroot, but we have surplus carrots in the garden!

    1. Hi Chelsea, you could try it but it would be quite different as it is the earthy beetroot flavour and colour that makes the brownie! Let me know if you do and how it turns out 🙂

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