Brownies With A Twist

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Brownies With A Twist

March 22, 2020

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 chips


  1. Puree the boiled beetroot. Measure out 1 cup and set the rest aside.
  2. Pour the measured beet puree into a large bowl. Add the oil, maple syrup and vanilla essence.
  3. In a separate bowl, sift together the flour, cocoa, baking powder and salt.
  4. Mix the sifted flour into the wet ingredients, stir in gently with a spatula. When combined, add in half of the choc chips.
  5. Transfer into a well-greased 22-inch square baking tin and bake for 15 minutes.
  6. 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.
  7. Drizzle this mixture over the hot brownies once complete.

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