By Chef Sasha Zambetti
I’ve made about a dozen different brownie recipes for various glossy magazines in my food media career, but these ones take the proverbial cake! Soft, gooey brownies, that are half vegetable. Win-win!
I love making these brownies for my boys and they absolutely love them.(just without the dark chocolate topping)
If you’re gluten intolorent, no worries you can substitute gluten-free flour for the cake flour, and they work well too.
- 1 XL beetroot, peeled, chopped and boiled until soft
- 80ml grapeseed oil
- 1 cup maple syrup
- 1 tbsp vanilla essence
- 1½ cup cake flour
- ½ cup cocoa
- 1 tsp baking powder
- ½ tsp salt
- 1 cup choc
- Puree the boiled beetroot. Measure out 1 cup and set the rest aside.
- Pour the measured beet puree into a large bowl. Add the oil, maple syrup and vanilla essence.
- In a separate bowl, sift together the flour, cocoa, baking powder and salt.
- Mix the sifted flour into the wet ingredients, stir in gently with a spatula. When combined, add in half of the choc chips.
- Transfer into a well-greased 22-inch square baking tin and bake for 15 minutes.
- Add some of the remaining beet puree to the left over choc chips, add in a little almond mylk and then microwave in short bursts, mixing in between, until melted through and smooth.
- Drizzle this mixture over the hot brownies once complete.