Double Chocolate Beetroot Fudge Brownies

Everything is better with more chocolate. Who would have thought beetroot could be the star in brownies?? If you know someone who dreads beetroot, I challenge you to make them try this. (Playing the trending TikTok in the background- *nobody will know*)

I have tried several brownie recipes with beetroot in them. Just to find THE brownie recipe. The double chocolate in this brownie can easily be turned into single chocolate. Omit the ganache and you're good to go.

Any route you take, this recipe will give you moist, fudgy, chocolaty and most decadent brownies. Without the earthy flavour of beetroot!

The science behind the texture is the moister in beetroots. And the secret behind the brownie not having the taste of beetroot is the chocolate. The chocolate empowers the beet flavour. After you boil the beetroot, most of the earthy flavour will drain down the sink with water.

Here's what you'll need to make these gooey-rich-decedent beet brownies-

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

Brownie

3 medium beetroots boiled and pureed

1 cup plain flour

2/3 cup sugar

1/4 cup butter

1 cup dark chocolate (best quality)

3 eggs

1 TSP vanilla extract

1/4 cup unsweetened cocoa powder

For the double chocolate magic- Ganache

1/2 cup cream

1/2 cup dark chocolate (best quality)

𝗠𝗲𝘁𝗵𝗼𝗱

For the ganache

1. Heat the cream until it comes to a boil.

2. Remove from heat and add the chocolate.

3. Let it sit for 5 minutes.

4. Mix it all together.

5. Your chocolate ganache is ready to go into the fridge.

Next brownie batter

1. Preheat the oven @170°C

2. Whisk eggs and sugar together.

3. Melt the butter and chocolate together.

4. When the butter is cooled, add it to the egg mixture. Add the beetroot.

5. Mix all the dry ingredients.

6. Fold them in the egg, chocolate and butter mixture.

7. Pour the batter into a brownie tin. Add blops of ganache and swirl it with a knife or fork.

Bake for 20-25 minutes

Serve with fresh berries and vanilla ice cream or on its own.