Rich Guiltless Beetroot Brownies Recipes

Steps:

• Carefully wash beetroot under a cold tap. Do not scrub them - simply rub off any dirt with your fingers. Try to avoid damaging the skin otherwise the beetroot will 'bleed' while cooking.
• Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover and continue to simmer for between 30 minutes and 1 hour, depending on the size and age of the beetroot. They are cooked when their skins rub off easily and a knife can easily be inserted into the center of each beetroot.
• Once cool enough to handle, rub the skins off the beetroot and cut beetroot into chunks. Place in a food processor with the dark chocolate and blend until a smooth purée, then set aside. Warm beetroot will melt the chocolate nicely.
• Preheat the oven to 180°C (350°F/Gas 4). If the cake tin (8"x8" square tin) has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
• Mix together the butter and sugar and beat until the mixture is light and fluffy.
• Whisk the eggs together in a small bowl for just a few seconds until mixed, then gradually add these to the creamed butter mixture, beating constantly.
• Beat in the puréed beetroot mixture.
• Sift the remaining ingredients together and fold into the wet ingredients until fully combined.
• Pour the batter into the prepared baking tin reaching half way up the pan and smoothing the top with a palette knife or spatula. There is a bit extra batter that can be poured into a muffin tin (yields 3-4 additional brownies).
• Bake in the oven for 30-35 minutes or until the centre of the cake is almost set but still wobbles when you gently shake the tin.
• Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve. (If you can resist them for that long, these will keep for a few days in an airtight container.).
• Excellent the next day, heated in a microwave or oven, with a scoop of vanilla ice cream.

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside.
• In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
• In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
• Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 16 squares.

Steps:

• Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
• Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.
• Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.

Steps:

• Heat the oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with olive oil and set aside.
• In a small bowl, whisk the cocoa powder and baking soda together. Set aside.
• Add the chopped beets, sugar and vanilla, if using, to the bowl of a food processor, and pulse until the beets are just puréed but before they begin to liquefy, scraping down the sides of the bowl as needed.
• In a small microwave-safe bowl, add 1 cup/6 ounces chocolate chips and the remaining 2 tablespoons olive oil. Heat in the microwave in 15-second intervals, stirring between each round, until the chocolate is almost completely melted, up to 75 seconds total. Remove the chocolate from the microwave, stir until completely smooth, then immediately add it to the food processor. Blend it with the beets on high until smooth. Add the eggs, blend to incorporate, then add the dry ingredients and blend until just combined, stopping to scrape down the sides of the bowl as needed.
• Remove the blade, and using a rubber spatula, scrape the brownie batter into the prepared pan, then smooth it into an even layer. Sprinkle the remaining 3 tablespoons/1 ounce chocolate chips on top and bake until the brownies have puffed and set on top but are still a little fudgy when a toothpick is inserted inside, about 25 to 30 minutes.
• Remove the brownies from the oven and allow to cool for at least 30 minutes before cutting into squares and topping with flaky sea salt.

Steps:

• Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot - you'll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
• Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
• Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won't look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
• Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl - just until you have collected 1-2 tbsp juice. Save this for the icing, and mix the oil into the purée.
• Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.
• Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool. Mix enough reserved beetroot juice with the icing sugar to get a runny icing - dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.