Beetroot brownies

Name: Beetroot brownies
Total time: 18000 s
Yield: 6 people
Cuisine: Kenyan
Ingredients: 4 beetroots; 100 g chocolate chips; 75 g Castor sugar; 50 g butter; 50 g cocoa; 2 eggs; 12 g cocoa; Quarter cup walnuts; Teaspoon vanilla

Mello @Melochef

A healthy snack that everyone will love, and you can barely taste the beetroot flavour

Mello @Melochef

A healthy snack that everyone will love, and you can barely taste the beetroot flavour

Saved

Ingredients

1.5 hours

6 people

4beetroots
100 gchocolate chips
75 gCastor sugar
50 gbutter
50 gcocoa
2eggs
12 gcocoa
Quarter cup walnuts
Teaspoonvanilla

Saved

Steps

1.5 hours

1

Cut the beetroots into quarters and steam for 20- 25 minutes. Set aside to cool, then peel, grate and squeeze excess juice.
2

Melt the chocolate and butter and butter using the water bath method or microwave (waterbath gives more consistent results) and set aside to cool.
3

Preheat oven to 180°C and line your baking tin with parchment paper.
4

Butter the eggs and Castor sugar for 2 minutes. Then dust the chopped walnuts in some flour to prevent them from sinking during baking.
5

Seive cocoa and 50g flour into the mixture and fold carefully
6

Then add the cooled chocolate mixture, beetroot and vanilla and fold in carefully.
7

Pour mixture into baking tin and bake for 45 minutes or until a toothpick comes out clean.
8

Let it cool for at least 30 minutes, or place in fridge overnight then cut into desired size
9

To store, fold into foil and place in the fridge for 3 days or store in freezer for 3 months