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Beetroot Rose Brownies

10 INGREDIENTS • 7 STEPS • 50MINS

Beetroot Rose Brownies

Recipe

5.0

3 ratings
Who would say no to super gooey and moist chocolate brownies, especially when they're filled with healthy ingredients such as beetroots and olive oil? The best part is, they're gluten and dairy-free!
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Who would say no to super gooey and moist chocolate brownies, especially when they're filled with healthy ingredients such as beetroots and olive oil? The best part is, they're gluten and dairy-free!
author_avatar
My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/

50MINS

Total Time

$1.26

Cost Per Serving

Ingredients

Servings
12
us / metric
Dark Chocolate
200 g
Dark Chocolate, chopped
Beet
300 g
Cooked Beets, peeled, chopped
Olive Oil
4 Tbsp
Olive Oil
Egg
3
Eggs
Rose Water
2 tsp
Rose Water
Vanilla Extract
1 tsp
Vanilla Extract
Brown Sugar
250 g
Brown Sugar
Almond Meal
150 g
Almond Meal
Baking Powder
1 tsp
Baking Powder
Edible Dried Rose Petals
to taste
Edible Dried Rose Petals

Nutrition Per Serving

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Calories
316
Fat
18.3 g
Protein
5.7 g
Carbs
34.4 g
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author_avatar
My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/

Author's Notes

Makes 16 squares.

Directions to cook the beetroots: wash the beetroots and place in a pan of warm water. Bring to a boil, reduce the heat to medium and cover with a lid for 25 minutes until tender. Once cooked, drain over cold water and once the beets are cool enough to handle, peel them. Using rubber gloves to peel them will prevent your fingers from staining red.

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking tin with baking paper and set aside.
step 2
In a microwave oven, place the Dark Chocolate (200 g) and stop and stir every 15 seconds under smooth. Set aside for a few minutes.
step 3
Transfer the Beets (300 g) to a food processor and process until you obtain a smooth puree consistency.
step 3 Transfer the Beets (300 g) to a food processor and process until you obtain a smooth puree consistency.
step 4
In a large bowl, place the pureed beetroot, chocolate, Eggs (3), Olive Oil (4 Tbsp), Vanilla Extract (1 tsp), Rose Water (2 tsp) and mix all the ingredients together until smooth.
step 5
In a medium sized bowl, mix the Almond Meal (150 g), Brown Sugar (250 g) and Baking Powder (1 tsp). Transfer this dry mixture into the pureed beetroot mixture and combine all the ingredients together until smooth.
step 6
Transfer the brownie mixture into the lined baking tin and place in the warm oven for 30 to 35 minutes until the top of the brownie feels spongy to the fingertips. A skewer should come out clean from the brownies.
step 7
Once baked, remove from the oven and leave until the brownies are cooled before removing them from the tin. Cut into 16 squares. If desired, decorate with Edible Dried Rose Petals (to taste).
step 7 Once baked, remove from the oven and leave until the brownies are cooled before removing them from the tin. Cut into 16 squares. If desired, decorate with Edible Dried Rose Petals (to taste).
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