Bakery, Recipes
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Gluten Free Thursday: Beetroot Brownie – Perfect Combo!

Many years ago I posted the recipe for a chocolate beetroot cake. Since then I’ve known what a match made in heaven it is, beetroot and dark chocolate. But I seem to have forgotten that for a long time! Luckily, I remembered it again and tried it on a brownie recipe this time.

 

 

I saw this recipe on a website that I randomly found, called Riverford Organic Farmers. Though I mostly used the same ingredients, I changed the instructions in a way to give more air into the brownie.

 

 

 

In this recipe, beetroot adds great moisture, so you have a sweet, moist and light brownie. You also get a deep chocolate taste.

 

The chocolate flavour deepens even further the next day so feel free to make the brownie the day before! Enjoy!

 


 

Ingredients:

 

Difficulty: Easy
(makes about 24 slices, I used 323x195mm aluminium pan)

 

Printable PDF-recipe (no photos)

 

About 300-320 gr beetroots, peeled and diced – when you cook and puree it, it must weigh 250 gr.
2 dl (or 3/4 cup + 4 tsp or 100 gr) ground almonds
5 tbsp (or 50 gr.) white rice flour
7 tbsp (or 50 gr.) cacao
1 tsp baking powder
250 gr. dark chocolate, coarsely chopped
200 gr. butter, cubed, plus more to grease the oven dish
3 eggs
1 dl + 2 tsp (or 1/2 cup or 105 gr.) granulated white sugar
1 dl + 2 tsp (or 1/2 cup or 105 gr.) light brown sugar

 


 

1. In a medium pot, put diced beetroots and cover with water (I used 1 lt. water). Boil and cook the beetroots until they are very very soft. Then drain and let it cool down a little.

 

 

 

2. Preheat the oven to 180C. Grease your oven pan and cover the base and at least 2 sides with a baking paper.

 

3. In a medium bowl, put the ingredients from ground almonds to baking powder and whisk a little.

 

 

 

4. In a food processor, puree the beetroots and weigh 250 gr of it to use.

 

 

5. In a pot, boil some water and let it simmer. Put dark chocolate and butter in a heatproof bowl and put the bowl on simmering water to melt the mixture. Once melted, take the bowl away from heat and let it cool down a little.

 

 

 

6. In a mixing bowl, put eggs and both sugars and in medium high speed, beat them together to get a light and airy mixture, about 5 minutes.

 

 

 

 

 

7. Add beetroot and continue beating for about a minute.

 

 

 

8. Add the beetroot mixture to melted chocolate and butter and whisk well right away.

 

 

 

9. Add dry ingredients to the chocolate mixture and whisk well until all ingredients are incorporated.

 

 

 

10. Pour the brownie batter into the oven pan. Put the pan in the oven, in medium rack and bake for about 35 minutes, until a toothpick inserted in the middle comes out slightly clean and not fully clean, otherwise it will be a too cakey batch of brownies. When it is out of the oven, let it cool to room temperature in the pan and then take it out to slice. Enjoy with fresh tea or coffee!

 

 

 

1 Comment

  1. Pingback: Gluten Free Thursday: Beetroot Brownie – Perfect Combo! — My Dear Kitchen in Helsinki – Sandy's Book a Day Blog

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