The Best Beetroot Brownies
These brownies were the result of a trip to the farmers market where I overloaded on beetroot, as well as one of the first recipes I ever created for the blog. I rediscovered this recipe in my old archive recently, baked them and fell in love all over again. And so, with Halloween coming up, these brownies, with their blood red tone, feel like just the right recipe to share with you guys this week.
They're spongy yet chewy, easy to put together and especially delicious fresh from the oven. Cacao combined with the depth of beetroot results in a flavour to die for - the perfect balance between sweet and earthy. I adore the flavour of beetroot when it's used correctly, and the colour it gives to these brownies is just incredible. By using the whole vegetable in these brownies, you get all of the beautiful health benefits and fibre of the whole food, rather than just what is left in the juice.
Every time I make these brownies, they have disappeared by the end of the day. Even if you think that you don't like beetroot, give these brownies a go. You might surprise yourself!
Beets are an incredibly nutrient-dense food and have decent levels of folate, a nutrient that is particularly important for pregnant woman due to its association with preventing neural tube defects. As you may have guessed from their brilliant colour, they are also antioxidant rich and studies even suggest that their high levels of nitrates may enhance athletic performance through increasing the size of blood vessels to allow for improved oxygen flow.
These brownies are...
- Naturally gluten free without the expected density,
- Jam packed with dietary fibre,
- Sweet and earthy,
- ... and require minimal ingredients.
Make time: 35 minutes
Cook time: 35 minutes
Makes: 9 slices
Equipment required: food processor, blender
- 1 cup buckwheat flour (160g)
- 2/3 cup raw cacao powder (65g)
- 1 cup coconut sugar (160g)
- 1 tsp baking powder
- 1/2 tsp Himalayan salt
- 2 medium beets, peeled and diced (420g)
- 1 tsp alcohol free vanilla extract (this one is the best I've found)
- 1/2 cup apple puree (130g)
The How To
- Preheat the oven to 180°C and put the diced beets in a steamer for 30 minutes.
- Meanwhile, blend the coconut sugar until ultra fine, preferably in a high speed blender - coconut sugar tends to be rather granular and blending it will give your brownies a better texture. Failing that, look for the finest coconut sugar you can and sift out the big lumps.
- Sift all of the dry ingredients into a large bowl and whisk them together. Once the beets are done, puree them in a food processor until they are fairly smooth and no lumps remain. Combine the beet puree with the other wet ingredients in a small bowl.
- Fold the wet ingredients through the dry ingredients until thoroughly combined. The mix should be thick but still easy to work with.
- Spread the mixture into a lined square brownie pan and bake in the preheated oven for 35 minutes. Allow the brownies to cool in the tin for 10 minutes before turning them out onto a wire rack to cool completely. Slice into 9 pieces and eat warm (30 seconds in the microwave or fresh from the oven) with a dollop of coconut yogurt for maximum deliciousness!