Chocolate, Beetroot & Walnut Brownies
Prep Time:25 mins, Cook Time: 20 mins, Total Time: 45 mins
October 21, 2013
Would you believe I’ve made three batches of Beetroot Brownies in the past few weeks?! In part due to my recent weekly take-up of lovely organic veg boxes from local company Skylark Organics, however pretty in pink beetroot looks my kids just won’t eat it as it is. And in part my strive to nail a healthier recipe for brownies with more of the good stuff, less of the nasties, yet still high on the yum factor. The former was easy to do, but I can’t say they tasted too delightful!. But third time round, and after much jiggling, I’m pretty chuffed with my final recipe. And the kids really liked them too. And I dare say they couldn’t tell them apart from normal brownies. But that may have also been down to my mistakenly using ‘white beetroot’ and disappointingly (to me!) not the normal red stuff. Which is incidentally why these don’t look as lusciously red as ordinary Beetroot Brownies.
I can’t say this is the healthiest bake ever, but it’s a step or two in the right direction from the normal naughty brownie mix (which I LOVE!!). Still quite a good deal of butter and sugar (but the soft dark brown stuff, not caster), but this slightly balances out by the inclusion of goodly Wholemeal Flour, high cocoa content Plain Chocolate, Beetroot and Walnuts. As I said it’s all a step in the rightish direction!. And they do taste really REALLY good.
Since there’s Walnuts in the mix (I do love nuts in my brownies!), I’m entering my post to this month’s One Ingredient Challenge (Walnuts being the One Ingredient), this month hosted by Laura of How to Cook Good Food and co-hosted by Nazima of Franglais Kitchen. This month it’s the Letter C at Alphabakes so my Choccie Brownies are heading over there too, the challenge’s hosted by The More than Occasional Baker and Caroline Makes. Also to Choclette of the Chocolate Log Blog‘s We Should Cocoa event, this month Jibber Jabber’s hosting and the theme happens to be Vegetables, yeah! And last but most certainly not least to my own new challenge, Family Foodies (that I co-host with Vanesther of Bangers & Mash). This month our theme is Week-end Slowies, and baking with kids is most certainly that, well with mine anyway!. We’re very excited to know who’s going to be our very first winner, not only winning the Leon Family & Friends Cookbook but taking first place in the Family Foodies Winner’s Hall of Fame!
Plain Chocolate, Beetroot, Wholemeal Flour, Walnuts
Great For:
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Elevensies, Lunchboxes, Picnics, Afternoon Tea, After-School Treats, Puds, Baking with Kids, Beetroot Haters, Hiding Veggies
Notes:
Yields 28 small brownie pieces
Special Equipment:
A 20 x 25cm baking tin, greased and lined with baking parchment. A hand held stick blender, food processor or liquidiser
Chocolate, Beetroot & Walnut Brownies
Ingredients Prep Time:25 mins, Cook Time: 20 mins, Total Time: 45 mins
300g raw or cooked beetroot, peeled weight (PLAIN, i.e not in vinegar!)
250g unsalted butter
250g plain chocolate (min 70% cocoa content), preferably fair trade
3 eggs, free range
225g soft dark brown sugar
150g wholemeal self-raising flour, sifted
1 pinch salt
75g walnuts, roughly chopped
1) Grease and line a 20 x 25 cm baking tin with baking parchment
2) Pre-heat your oven to 180ºC/160ºfan/Gas Mark 4
3) If your beetroot is raw, peel and cook in a microwave until very tender (cut into smallish chunks, place in a microwavable container with a splash of water and cook for about 10 minutes on high). Whiz the cooked beetroot to a puree with a hand held stick blender or in a food processor or liquidiser
4) Meanwhile place the butter and chocolate in a heavy based saucepan and heat together on a very low heat, stirring continuously until completed melted. Take off the heat and set aside to cool for a few minutes.
5) Whisk together the eggs and sugar in a mixing bowl (I employ me kids to do everything from here on!)
6) Whisk in the chocolate/butter mix into the eggs and sugar
7) Gently stir in the sifted flour and salt, followed by the cooked and pureed beetroot and walnuts. Try not to overmix
8) Pour the mixture into your prepped baking tin and place in the hot oven
9) Bake for 20 to 25 minutes (no more or the brownies may be too dry) until firm to touch and an inserted skewer comes out crumb free
10) Cut into small brownies. Devour.
With beetroot and walnuts in them, these are practically a health food in the world of brownie baking! They look good and rich and squidgy too – all important so that picky eaters don’t suspect there may be a vegetable lurking in the mix!
I would be amazed if picky eaters could spot the beetroot in these, specially as I used ‘white’ beetroot for ultra disguise! I agree practically a health food, sadly just finished my last one…but may have to replenish soon with another batch.
What a terrific way of getting the kids to eat beetroot. I’m so glad you perfected your recipe. Thanks for entering it into this month’s We Should Cocoa.
Thanks Ness, I do so love a bit of veggie deception with my kids! Though fear I’m becoming ever so slightly obsessed by my veggie cakes 🙂
I keep meaning to try ut beetroot in baking but I love roasting it so much I normally just do that. I was surprised my son eats beetroot every now and then in salads but I am sure he would love these brownies as would I. Making them yourself is so much better, so few ingredients for such a lovely end result!
Thanks for entering One Ingredient x
Thanks Laura, I’m still feeling quite guilty for my absence of One Ingredient entries over the last few months, so very happy to be back joining in!. I’m always amazed how easy and generally foulproof brownies are to make and wonder why people bother to buy them, I always get my kids to do all the stirring and haven’t had any failures yet!.
I love chocolate and beetroot together, it works so well. I made some cakes recently and one little girl was tucking in until she was told it contained beetroot and then she gave it back! I’m glad to say she was the only one. Your brownies look very good!
Thanks Anna! I made an earlier batch for my children’s school and interesting all the kids ate them, even though they knew they contained beetroot – but I’m betting they wouldn’t have eaten beetroot on it’s own!.
I think that face says it all! Beetroot in cakes is great for kids..my kids won’t eat beetroot but they would never turn down beetroot chocolate cake!
I don’t think many kids will turn down anything with chocolate in?! Such an easy way to sneak those veggies in isn’t it!. Like yours mine would NEVER ever eat beetroot on it’s own.
Ooh well done Lou, these look amazing and just like a good brownie should. Brownies really are quite addictive, so getting a few healthy ingredients in there is all to the good. Love the pictures of your appreciative recipients. Thanks for entering these into We Should Cocoa.
Brownies are extremely addictive where I’m concerned! Can’t ever seem to stop once I start, so you’re right, adding a few healthier ingredients certainly eases the guilt!. Looking forward to November’s We Should Cocoa already now I’m on a roll 🙂
lovely idea Louisa. I love Chocolate and Beetroot cakes and I can just imagine the walnuts will work well here. thanks for linking to one ingredient