Gluten-Free Beetroot Brownies: A Chewy and Chocolatey Dessert Recipe

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This Beetroot Brownie is a unique and delicious dessert that combines the natural sweetness of beetroot with the richness of chocolate. The beetroot adds a moist and fudgy texture, while the cocoa powder provides a deep, chocolatey flavour. This recipe is perfect for those looking to incorporate more vegetables into their desserts and is entirely vegetarian, making it a great option for a diverse audience.

Details

Course Dessert
Cuisine Indian-Fusion
Servings 8-10
Preparation Time 20 minutes
Cooking Time 30 minutes
Calories Approx. 250 per serving

Ingredients

  • 2 large beetroot, peeled and pureed
  • 250g dark chocolate (at least 70% cocoa), broken into pieces
  • 150g unsalted butter, plus extra for greasing
  • 250g caster sugar
  • 4 large eggs, replaced by 4 flax eggs* or other egg substitute
  • 2 teaspoons vanilla extract
  • 150g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 100g chopped walnuts or almonds (optional)

*To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for about 5 minutes until it thickens and becomes gel-like before using in place of eggs.

Method

  1. Preheat the oven to 180°C (350°F). Grease a 20cm x 20cm (8 inch x 8 inch) baking tin and line it with parchment paper.
  2. Melt the chocolate and butter in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
  3. In a large mixing bowl, whisk together the sugar, flax eggs (or egg substitute), and vanilla extract until well combined.
  4. Add the pureed beetroot to the sugar mixture and whisk until smooth.
  5. Combine the flour, baking powder, and salt in a separate bowl. Gradually add this mixture to the beetroot mixture and stir until just combined.
  6. Pour in the melted chocolate mixture and stir until the batter is smooth. If using nuts, fold them into the batter at this stage.
  7. Pour the batter into the prepared baking tin and smooth the top.
  8. Bake for 30 minutes or until a skewer inserted into the centre comes out with a few moist crumbs attached.
  9. Allow the brownie to cool completely in the tin before cutting into squares and serving.

Special Note

The use of beetroot in desserts is not new, but it has gained popularity in recent years for its unique flavor and health benefits. This Beetroot Brownie is a delightful twist on traditional brownies, offering a moist and flavorful treat that is both indulgent and nutritious. The beetroot adds a subtle earthy flavour that complements the richness of the chocolate perfectly, making this dessert a standout at any gathering.

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