Brownie with Beetroot Recipe

Looking for an easy Brownie with beetroot recipe? Learn how to make Brownie with beetroot using healthy ingredients.


Submitted by esek

Makes 20 servings



brownie from http://www.rivercottage.net/recipes/chocolate-and-beetroot-brownies/ (!!!) 250g of butter substituted with 50g of butter and 30g of canola oil

Recipe Ingredients for Brownie with beetroot

70 g grams Unsalted Butter
30 grams 100% Pure Canola Oil
224 grams Swiss, 70% Cocoa
3 large Egg, Whole
95 grams Fructose
250 grams Beets
125 grams Whole Wheat Pastry Flour
1 tsp baking powder

Recipe Directions for Brownie with beetroot

Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment. Put the butter and chocolate in a heatproof bowl. Set the oven at 180 degrees celsius/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt. Stir, then put back into the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it seems a shame not to exploit the warming oven. Whisk the eggs and sugar together in a large bowl until combined, then beat in the melted chocolate and butter until smooth. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot - be careful not to over-mix or it will make the brownies tough. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20-25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. Don 't be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting into squares. Variation Plain chocolate brownies With a little more sugar and a little less flour than the beetroot version, these are dense and fudgy - a classic brownie. They're very good served warm as a pud, but also excellent cold. Follow the main recipe but increase the caster sugar to 275g, reduce the flour to 125g and add 1 teaspoon of vanilla extract to the egg and sugar mixture. Omit the beetroot.
Categories

Dessert

Nutrition Facts
Serving Size 47.5g
Amount Per Serving
Calories
183
Calories from Fat
89
% Daily Value*
Total Fat
9.9g
15%
Saturated Fat
4.9g
25%
Trans Fat
0.0g
Cholesterol
39mg
13%
Sodium
26mg
1%
Potassium
73mg
2%
Total Carbohydrates
21.6g
7%
Dietary Fiber
1.5g
6%
Sugars
16.1g
Protein
2.6g
Vitamin A 3% Vitamin C 1%
Calcium 2% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Very low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
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