This is one of my favourite recipes for two reasons: one, because I am obsessed with chocolate; and two, because it has a healthy vegetable in it so I don’t have as much guilt about eating it. I found this recipe in a magazine but have modified it so that it is gluten free and healthier.
Like any good brownie, less it more when it comes to cooking so that you get that beautiful chewy soft chocolate. On the other hand, if you like it to taste more like a cake, extend the cooking time. Either way, it is still bound to be delicious!
Two large beetroot, peeled and chopped
200 grams dark chocolate, chopped
40 gram butter
Three eggs, lightly whisked
One cup almond meal
Half a cup of cacao
150 grams dark chocolate bits
Preheat the oven to 170 degrees or 150 degrees fan forced.
Grease and line a 26/16cm slice pan with baking paper.
Place the beetroot in a microwave safe, stain resistant container (or bowl with a plate on top) and cook in the microwave on High for ten minutes or until tender.
While the beetroot is cooking, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. (It’s important not to let the bottom of the bowl touch the water).
Stir the mixture for a few minutes or until it has melted and remove from heat.
Retrieve the beetroot from the microwave, drain, and then blend in a food processor until smooth and cool.
Add the melted chocolate to the processed beetroot and mix thoroughly.
Add the whisked eggs and stir to combine.
Add the almond meal and cacao and once again mix to combine.
Finally add the dark chocolate bits and gently stir.
Pour the mixture into the tin, level the surface and bake in the oven for twenty minutes.
Leave in the tin to cool before removing and chopping into squares.