Description
Beetroot brownies blend earthy sweetness with rich chocolate in a surprisingly delightful dessert. Jamie Oliver’s clever recipe infuses classic brownies with unexpected veggie goodness, creating a moist, indulgent treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 250 grams (8.8 ounces) dark chocolate
- 250 grams (8.8 ounces) cooked beetroot
- 250 grams (8.8 ounces) unsalted butter
- 3 eggs
- 250 grams (1 ¼ cups) white sugar
Flour and Seasoning:
- 150 grams (1 cup) self-raising flour
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 7×9.5-inch (18×24 centimeters) baking tin by greasing it and lining with parchment paper, ensuring the paper extends over the sides for easy removal.
- Create a double boiler or use the microwave to gently melt unsalted butter and dark chocolate together, stirring frequently until smooth. Allow the mixture to cool slightly to prevent scrambling the eggs.
- Process fresh beetroot in a food processor until achieving a completely smooth, puréed consistency. Set the vibrant crimson purée aside.
- Whisk eggs and granulated sugar in a large mixing bowl until the mixture becomes pale and increases slightly in volume, creating a light, airy texture.
- Gradually incorporate the cooled chocolate mixture into the egg mixture, stirring continuously to prevent temperature shock and ensure even blending.
- Sift all-purpose flour and salt directly into the wet ingredients, using a gentle folding technique to combine without deflating the mixture.
- Introduce the beetroot purée into the batter, folding carefully until just incorporated. The mixture will appear slightly loose and have a soft, spreadable consistency.
- Transfer the batter to the prepared baking tin, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 35-50 minutes, depending on desired texture. Test for doneness by inserting a toothpick – it should emerge with a few moist crumbs.
- Allow the brownies to cool in the tin for 10 minutes, then carefully lift out using the parchment paper overhang and transfer to a wire rack for complete cooling.
Notes
- Sneak nutrient-packed vegetables into a decadent dessert that surprises and delights chocolate enthusiasts.
- Dark chocolate with 70% cocoa creates a rich, complex flavor that elevates the entire brownie experience.
- Grated beetroots vanish during baking, leaving behind incredible moisture and a luxurious fudgy texture.
- Gluten-free flour options make these brownies accessible for various dietary needs without sacrificing taste.
- Freezing individual portions provides a quick chocolate fix or unexpected treat for spontaneous guests.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Uk
Nutrition
- Serving Size: 12
- Calories: 361 kcal
- Sugar: 22 g
- Sodium: 16 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 63 mg