Beetroot brownie

Decadent Coconut & Beetroot Brownies in 1 Hour

Have you seen the new McCain Diced Beetroot packs? It’s a game changer! No more stained hands…and clothes…and kitchen towels. When I saw these packs I knew that I HAD to bake with them. I didn’t want to make a typical red velvet brownie so instead I added some coconut which completely changes the texture.

Did you know that a dessert is only considered a true Red Velvet if beetroot has been used to obtain the colour? True Story.

Beetroot brownie

CocoBeet Brownies

Nadia Gabriel
A delicious, rich brownie with the earthy flavour of beetroot.
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Cuisine South African

Ingredients
  

  • 1 bag McCain Diced Beetroot
  • 100 grams salted butter
  • 200 grams dark chocolate
  • 1 tsp vanilla extract
  • 200 grams castor sugar (you can go up to 350g)
  • 3 large eggs
  • 100 grams coconut flour
  • 25 grams cocoa powder
  • 1 tsp baking powder

Instructions
 

  • Steam beets until tender
  • Heat oven to 180 degrees
  • Chop the chocolate and butter into small cubes
  • Drain the excess liquid from the beetroot (save the liquid) then add to a blender with the chocolate and butter. Whizz until smooth.
  • Beat the eggs and sugar until thick and foamy (2-3 min on high)
  • Add beetroot to the egg mixture and use a metal spoon to fold it
  • Sift in the flour and cocoa then fold to make a smooth batter
  • Pour into a lined casserole dish and bake for 25-30minutes. Cool in the tin

Icing

  • Mix 100g of icing powder with 1Tbsp of beetroot juice then drizzle over the brownie once cooled.

Beetroot Brownie How To Video
https://www.instagram.com/tv/CGDKFnvJqo8/
Beetroot Icing
Pretty Pink Icing

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I am a mum to two curious and energetic little girls. My life is a constant juggling act and contrary to the blog name, it's one long adventure!

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