The dining room is sure to fall silent as residents are seduced by these decadent super brownies. The beetroot adds a sweet dimension and beautiful soft texture, reminiscent of a jube, but 1000 times better in every way.
The benefits: Cocoa has more antioxidants than just about any other food on the planet. Cocoa contains many minerals such as calcium, copper, zinc, iron and magnesium, all essential for good health. The high flavonoid content of cocoa has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. Eggs provide a wonderful source of protein for muscle maintenance as well as Vitamin B12 which assists with the nervous system and brain function. This recipe is gluten free and can be eaten by those with coeliac disease.
Method
- Preheat the oven to 150°C
- Wrap 2 large beetroots in foil and place onto an oven tray in the preheated oven. Cook for 1-1/2 hours or until a skewer goes through easily.
- Remove from the oven and allow to cool. Once cold unwrap and rub off the beetroot skin, chop 200g finely.
- Preheat the oven to 180°C
- Grease and line a 20 x 28 cm rectangular baking tin with parchment paper
- Place chocolate and butter in a heatproof bowl over a bain-marie.
- Place the eggs, sugar and vanilla in a mixing bowl and whisk on high until pale and fluffy.
- Once the chocolate and butter are melted and the eggs and sugar are whisked, gently combine the two. Fold in the flour and cocoa mix, then the beetroot and cocoa nibs. Careful not to over mix! Pour into the prepared rectangular tin and bake for 18-20 minutes or until set and shiny (Mix needs to look shiny and slightly soft in the centre, edges will be coming away from tin).
- Cool to room temperature before placing into the fridge to completely chill before cutting (using a hot knife!) Cut into 32 pieces (8 slices lengthwise, 4 slices across the width)