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RECIPE
10 INGREDIENTS7 STEPS50MIN

Beetroot Rose Brownies

5.0
2 Ratings

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My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
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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! (Partnership with Panasonic)
50MIN
Total Time

My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 cup
Dark Chocolate , chopped
2 cups
Cooked  Beets , peeled, chopped
1/4 cup
1 Tbsp
Rose Water
1 cup
Brown Sugar
1 1/2 cups
Almond Meal
1 tsp
Baking Powder
to taste
Edible Dried Rose Petals

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Nutrition Per Serving

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CALORIES
317
FAT
18.5 g
PROTEIN
5.6 g
CARBS
34.8 g

Author's Notes

Makes 16 squares. Directions to cook the beetroots: wash the beetroots and place in a pan of warm water. Bring to the 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 the Panasonic Microwave Oven, place the Dark Chocolate (200 gram) and stop and stir every 15 seconds under smooth. Set aside for a few minutes.
Step 3
Transfer the Beet (300 gram) to a food processor and process until you obtain a smooth puree consistency.
Step 4
In a large bowl, place the pureed beetroot, chocolate, Egg (3), Olive Oil (1/4 cup), Vanilla Extract (1 teaspoon), Rose Water (2 1/2 teaspoon) and mix all the ingredients together until smooth.
Step 5
In a medium sized bowl, mix the Almond Meal (150 gram), Brown Sugar (250 gram) and Baking Powder (1 teaspoon). 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). Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
317
% Daily Value*
Fat
18.5 g
24%
Saturated Fat
5.2 g
26%
Trans Fat
0.0 g
--
Cholesterol
46.6 mg
16%
Carbohydrates
34.8 g
13%
Fiber
3.4 g
12%
Sugars
29.2 g
--
Protein
5.6 g
11%
Sodium
72.5 mg
3%
Vitamin D
0.2 µg
1%
Calcium
58.4 mg
4%
Iron
2.0 mg
11%
Potassium
193.3 mg
4%
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