Beetroot Brownies
| Serves: 9 people | Recipe course:
Cakes | Total time (min.): 70 | Complexity (1 to 3): 1 |
Irresistible sugar-free treats.
Tools
Kitchen machine
K beater
Whisk tool
Ingredients
Ingredients 1
Raw beetroot 4
Water as needed
Ingredients 2
Pitted dates 20
Ingredients 3
Eggs 3
Vanilla extract 1 tsp.
Agave syrup 3 Tbsp.
Ingredients 4
Dark chocolate 200 grams
Unsalted butter 200 grams
Ingredients 5
Baking powder 1 tsp.
Buckwheat flour 80 grams
Ground almonds 100 grams
Method
Prep. (Before you begin)
1- Peel, trim and cut the beetroot into 2 cm cubes.
2- Soak the dates for 20 minutes and drain.
3- Melt the chocolate and butter.
Getting started
1- Pre heat the oven to 180°C.
2- Grease a square pan and line with parchment paper.
3- Fit the K beater to the machine.
Stage 1
1- Add Ingredients 1 (beetroot, water) into the saucepan.
2- Bring the water to the boil and simmer for 20 minutes.
3- Once the beetroot is soft, drain and let cool.
4- Once the beetroot has cooled, mash and set aside.
Stage 2
1- Add Ingredients 2 (soaked dates) to the Mixer bowl.
2- Add the mashed beetroot into the bowl.
3- Mix on speed 2 until combined.
Stage 3
1- Add Ingredients 3 (eggs, vanilla, agave) into the bowl.
2- Mix on speed 2 until combined.
Stage 4
1- Add Ingredients 4 (chocolate, butter) into the bowl.
2- Mix on speed 2 until combined.
Stage 5
1- Remove the K beater and fit the Whisk Tool.
2- Add Ingredients 5 (baking powder, flour, almonds) into the bowl.
3- Mix on speed 2 until combined.
4- Pour the batter into the square tin.
5- Bake for 25 minutes at 180°C.
6- Let cool in the tin.
7- Turn out and cut into squares.
8- Serve.
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