Maggie Beer's chocolate and beetroot super brownies recipe
We spoke to Australian chef for our episode looking at food in care homes around the world. She shared her recipe for gluten-free chocolate and beetroot "super brownies", rich in cocoa and protein.
Ingredients
- 200g chopped oven roasted beetroot (2 large)
- 280g unsalted butter
- 280g 70% dark chocolate (good quality)
- 280g caster sugar
- 4 large free-range eggs
- 1 tsp vanilla
- 50g pure cocoa powder
- 140g gluten free plain flour
- 20g cocoa nibs
- Pinch of sea salt flakes
Instructions
1. Preheat the oven to 150°C.
2. Wrap 2 large beetroots in foil and place onto an oven tray in the preheated oven. Cook for 1-1/2 hours or until a skewer goes through easily.
3. Remove from the oven and allow to cool. Once cold unwrap and rub off the beetroot skin, chop 200g finely.
4. Preheat the oven to 180°C.
5. Grease and line a 20 x 28 cm rectangular baking tin with parchment paper
6. Place chocolate and butter in a heatproof bowl over a bain-marie.
7. Place the eggs, sugar and vanilla in a mixing bowl and whisk on high until pale and fluffy.
8. Once the chocolate and butter are melted and the eggs and sugar are whisked, gently combine the two. Fold in the flour and cocoa mix, then the beetroot and cocoa nibs. Careful not to over mix! Pour into the prepared rectangular tin and bake for 18-20 minutes or until set and shiny (Mix needs to look shiny and slightly soft in the centre, edges will be coming away from tin).
9. Cool to room temperature before placing into the fridge to completely chill before cutting (using a hot knife!). Cut into 32 pieces (eight slices lengthwise, four slices across the width).
