We used our yummy Dark Chocolate Buttons to make these smooth and silky Beetroot Brownies... Can you believe they have around half the fat of typical brownies, they include half the guilt and double the deliciousness... definitely worth a try!
Here's what you'll need:
500g whole raw beetroot
100g unsalted butter
300g Gnaw Dark Chocolate Buttons (I used x2 150g bags of buttons... 200g for the brownies, 100g were for me to snack on!)
1tsp vanilla extract
250g caster sugar
100g plain flour
25g cocoa powder
1. Peel the beetroot, it may be worth wearing a pair of rubber gloves and an apron to avoid any stains! Roughly chop the beet and put into a large bowl. Add a splash of water and cover with cling film, then microwave on high for approx. 12 mins, keeping an eye on it.
2. Whilst the beet is cooking turn the oven on to 180C fan / gas 4. Butter and line a small roasting tin, then cut the butter into cubes. Tip the cooked beetroot into a sieve to drain any excess liquid, add the butter cubes, chocolate buttons, vanilla extract and beet into a food processor (I used a hand processor), whizz it up until smooth. The chocolate and butter will melt as you do this.
3. Put the sugar and eggs into a bowl, using an electric hand whisk until thick and pale.. this will take 2-3 mins. Spoon the beetroot mix into the whisked egg, carefully fold trying to conserve as much air in the mixture as possible. Sieve in the flour and cocoa powder, gently fold until it forms a smooth batter.
4. Poor the batter into your baking tray and cook for around 25 mins or until risen. Cool completely and cut into generous squares.
Why not try switching it up by replacing plain dark chocolate buttons with our bites that excite range!
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