Member recipe
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Beetroot Brownies

By melissacapetown (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • before hand- 30-40 minutes to cook beets; after baking- 30 minutes to cool
  • More effort
  • Makes 12-15 brownies
Looking for a way to get more beetroot in your diet? These gluten free brownies are delicious.
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Ingredients

Brownies

  • 3/4 cup fair trade cocoa powder
  • 3/4 cup cooked beets (boil 30-40 minutes until tender)
  • 3/4 c + 2 T sugar
  • 1 T beetroot juice simple syrup*
  • 4 eggs
  • 1/4 tsp salt
  • 1 1/2 ts vanilla extract
  • 3/4 cup butter, melted
  • 1 1/2 T gelatin collagen hydrolysate (I use Purple Protein Powder from Lifematrix)

Beetroot Juice Simple Syrup

  • 3/4 cup fair trade cocoa powder
  • 3/4 cup cooked beets (boil 30-40 minutes until tender)
  • 3/4 c + 2 T sugar
  • 1 T beetroot juice simple syrup*
  • 4 eggs
  • 1/4 tsp salt
  • 1 1/2 ts vanilla extract
  • 3/4 cup butter, melted
  • 1 1/2 T gelatin collagen hydrolysate (I use Purple Protein Powder from Lifematrix)
  • 1 1/2 c sugar
  • 1 c fresh beetroot juice

Method

  • STEP 1
    Using a blender, combine eggs, vanilla, beet and beet juice syrup till thoroughly pureed.
  • STEP 2
    Add cocoa, gelatin, melted butter, salt and sugar; blend well.
  • STEP 3
    Butter or line a 23-25 cm tin. Pour in batter and bake at 180 degrees for 25-30 minutes or until a toothpick comes out clean.
  • STEP 4
    Cool for 30 minutes before cutting. Serve with cream and beetroot syrup.
  • STEP 5
    *Beetroot Juice Simple Syrup: puree raw or cooked beets, strain to remove any large pieces. Combine juice and sugar in a pot and cook until sugar is completely dissolved.
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