Beetroot brownies
dessertlovers
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 20 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 250g Alion Beetroot
- 150g Lurpak unsalted butter
- 200g Pavlides Health Chocolate
- 1 cup flour*
- 2 tbsp cocoa powder*
- 1/2 cup sugar*
- 3 Nomad free-range eggs
- 1/2 tsp Maldon Sea salt
- 1 tbsp vanilla extract*
- 1 tsp baking powder*
- 1/2 cup foodhaus walnuts
- Serve with: Nick's Vegan Caramel fudge ice-cream
METHOD
Beat the eggs with the sugar until creamy. Blend the beetroot into a puree and combine.
Melt the chocolate and butter in a double boiler and let it cool down for a few minutes.
Combine with the egg, sugar and beetroot mixture. Add the flour, cocoa powder, vanilla extract, baking powder and salt. Mix until everything's combined and pour into a baking tray. Bake at 180C for 20-25 minutes or until the surface is dry to the touch.
*This recipe item is not found in foodhaus shop
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