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  • 3 medium whole raw beetroot
  • 100g unsalted butter
  • 200g dark chocolate
  • 250g caster sugar
  • 3 apples
  • 100g self-raising flour
  • 1/2 tsp baking powder
  • 25g cocoa powder
  • Zest of 2 oranges
  • 1 and 1/2 tbsp Cointreau
  • Lemon juice (up to 1 tbsp)
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    Method

    • step 1

      Line a 20x20cm baking tray with baking paper. Heat the oven to 180/160 degrees fan. Wearing gloves, to avoid staining your hands, peel, top and tail and quarter the beetroot. Blitz it in a food processor, while it’s still raw. You’re aiming for fine, very small pieces.
    • step 2

      Pour the beetroot into a large saucepan with the chocolate and butter. Gently heat to melt the chocolate and butter. Stir the mix as you go and let it begin to simmer.
    • step 3

      Turn off the heat and stir in the orange zest, sugar and Cointreau.
    • step 4

      Peel, core and quarter the apples. You may want to use lemon juice on the apples while you do this to keep them from going brown. Blitz in a food processor until you make a purée.
    • step 5

      Add the apple purée to the beetroot mix.
    • step 6

      Sieve the flour into a separate bowl, along with the baking powder and the cocoa powder.
    • step 7

      Stir the dry ingredients in with the beetroot mix. Pour it all into the prepared baking tin. Bake for 40-45mins.
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    Comments, questions and tips (2)

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    Overall rating

    A star rating of 5 out of 5.3 ratings

    Jade_alice

    A star rating of 5 out of 5.

    This recipe is delicious, less mess and easier instructions compare to the other beetroot brownie recipe (which didn’t go very well for me). I didn’t have Cointreau so used juice from half an orange instead. Tip: I also peeled some Orange zest with a veg peeler, sliced them into curly thin ribbons…

    lindajenni

    A star rating of 5 out of 5.

    These are delicious! They taste very fresh and are a lovely texture

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