Beetroot Brownies
- 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
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 1Using a blender, combine eggs, vanilla, beet and beet juice syrup till thoroughly pureed.
- STEP 2Add cocoa, gelatin, melted butter, salt and sugar; blend well.
- STEP 3Butter 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 4Cool 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.
