Bake // Beetroot and Avocado Brownies

Today I have a recipe for you - and it's a good one!

If you're sceptical about putting beetroot and avocado in brownies, read on, I promise you won't be disappointed!

Don't get me wrong, I love a good, fudgey indulgent brownie, but I would also like to have them more often without getting a little brownie belly. We've all been there.

This recipe has half the amount of fat and around a third less sugar than regular brownies, and with the added beetroot and avocado, you could say these have health benefits too! (Although I can't condone a brownie based diet - one can dream though).

These brownies are wonderfully gooey and have an ever so subtle beetroot taste, just enough to notice but not too much as to be overpowering.

They are also really simple to make - what's not to like?!

For this recipe you will need:

300g cooked beetroot.(vacuum packed from the salad aisle ideal)
1 small avocado
200g 70% chocolate
200g butter
25g cocoa powder
2 tsp vanilla essence
250g caster sugar
3 eggs
100g plain flower


1. Pre-heat the oven onto 180 degrees. Line a deep, square metal tin with baking paper and grease with butter.

2. Place the beetroot, avocado and vanilla essence into a food processor and whizz until it's as close to puree as you can get. (A few lumps are fine at this stage) You'll have to scrape down the sides in between whizzes. If you don't have a food processor, a hand held blender should be fine, just be careful of the beetroot juice, aprons are a must!

3. Melt the chocolate together with the butter in a pyrex bowl over the top of a pan of simmering water, stirring continuously.

4. Pour the melted chocolate mix into the food processor together with the beetroot, avocado and essence. Add the cocoa powder. Whizz this together, until the lumps are gone. This may take around 2-3 minutes with stops to scrape down the bits stuck to the side.

5. In a separate bowl, use an electronic whisk (or a hand held one if you're super strong) to mix together the sugar and eggs until pale and foamy.

6. Fold the chocolate mix, around a third at a time, into your second bowl with a metal spoon.

7. Sieve the flour into the mixture and fold the whole lot together until combined.

8. Pour the mixture into the pre-lined tin and spread out evenly.

9. Put in the oven for 25-30 minutes, or until a skewer inserted comes out almost clean. You may need to turn the tin halfway through baking if your oven cooks unevenly like mine does!

I hope you enjoy this recipe, do let me know how you get on.

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