I know the name is intriguing and yes the main ingredient is beetroot. This is a guilt free treat – just five ingredients and plant based. It is easy to make so definitely give this recipe a try. Boiling the beetroot does take time and the brownie is only as nice as the quality of your chocolate. Buy the best you can afford with at least 60% cocoa.
200g dark chocolate
½ cup plain flour
½ cup ground hazelnut powder
½ cup brown sugar
Preheat oven to 180 degrees Celsius. Line a shallow 22 centimetre square baking tin with baking paper.
Top and tail the beetroot. I like to boil beetroot (whole), uncut and unpeeled so the colour does not run. Once boiled, cool and peel. Cut into pieces and puree well using a blender.
Melt chocolate in a microwave safe bowl.
Mix the pureed beetroot in to the melted chocolate. Add the remaining ingredients. Pour mixture into the prepared tin and bake for 20 to 25 minutes. Switch the oven off and let it sit in the oven for a further five minutes.
Allow to cool in the tin before slicing. You can serve with cream or ice-cream or I love it on its own.