Rich Chocolaty Beet Brownies
I want my children to be able to enjoy treats now and again so they don’t feel deprived or that they are missing out. However, I prefer making them myself so I know exactly what goes into each recipe and I ensure there are no unpronounceable ingredients. I try to reduce the sugar as much as I possibly can without a revolt on my hands. These brownies are a favourite in my house. They are moist, chocolaty and just sweet enough to please the ankle-biters. The beets add fibre, folate, magnesium and potassium making this recipe a true healthy treat.
- 1 cup gluten free flour (or whole wheat flour)
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 225 grams 70% cacao dark chocolate
- 1/2 cup Canola oil (cold pressed organic if possible)
- 3 eggs (organic & omega-3 if possible)
- 1/2 cup sugar
- 2 tsp vanilla
- 1 large beet, roasted (about 200 grams peeled and cooked)
- Small handful of dark chocolate chips for topping (optional)
Preheat oven to 400F and wrap beet(s) in tin foil. I tend to roast a bunch of beets together, use one for this recipe and save the rest for meal times. Can do this in advance and keep roasted beets in fridge until ready to use. Puree beet in food processor until smooth.
Preheat oven to 325F.
Whisk flour, cocoa powder and salt in a medium size bowl. Break up chocolate into pieces, place in a small bowl and microwave until melted, about a minute. You may have to stop and stir a few times. Add the Canola oil to the chocolate and stir. Turn on the food processor filled with purred beets and slowly add the chocolate mixture to the beet puree until thoroughly combined.
Whisk eggs with sugar and vanilla in a large bowl. Fold in the chocolaty beet mixture until combined.
Scrape into a greased 8 x 8 inch metal pan. I sometimes add a small handful of randomly placed chocolate chips on top for added delight.
Bake for 35-40 minutes or until a skewer comes out clean. Cool on rack before serving.