Beetroot and chocolate brownies

  • 400g beetroot, whole, washed but not peeled
  • 150g dark chocolate, preferably organic
  • 200g ground almonds
  • 200g walnut pieces, roughly chopped
  • 50g organic cocoa powder, sieved
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt, optional
  • 140g agave syrup
  • 50g xylitol
  • 1 tsp vanilla extract
  • 3 medium eggs
1. Heat oven to 160 C / 330 F.
2. Boil the beetroot until soft, which can take about 45 minutes depending on the size of the beetroot. Allow to cool slightly, then peel off the skin, cut into chunks and place in a large bowl. Meanwhile, grate the chocolate or use a food processor to turn it into very small chunks. Add the chocolate to the hot beetroot and cover with cling film to allow the chocolate to melt.
3. Whisk the eggs, agave syrup, xylitol and vanilla extract together.
4. Place the beetroot and melted chocolate into a food processor and puree. If you don’t have a processor, the beetroot can be grated but the puree give a lovely silky texture to the finished brownies. Add the ground almonds, baking powder, cocoa, salt and egg mixture and blend briefly until combined.
5. Finally fold in the roughly chopped walnut pieces.
6. Pour the mixture into a tin (approx 22cm x 22cm) lined with baking paper and bake for about 30-35 minutes. Test with a skewer but these brownies are very moist so don’t expect a skewer to come out completely clean. Allow to cool in the tin before cutting into squares.
Agave syrup and xylitol are available from good health food shops but if you can’t find them, replace with 200g sugar.
(Recipe: Belinda Blake’s featured in Institute for Optimum Nutrition newsletter 01/13)

Written by

Claudia Williamson Registered Nutritional Therapist DipION, FdSc, mBANT, mCHNC Tunbridge Wells, Kent