Chocolate, Beetroot & Pecan Brownies


Beetroot - Why They Are Good For You

Beetroot is a good source of iron and folate (naturally occurring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin). More recent health claims suggest beetroot can help lower blood pressure, boost exercise performance and prevent dementia.


These Brownies Are A Heavenly Treat If You Are Looking To Impress



    125g unsalted butter

    200g dark chocolate, chopped

    1 cup brown sugar

    1 tsp vanilla extract

    4 eggs

    250g pkt ready to eat baby beetroot, drained

    1 cup plain flour

    1/3 cup cocoa

    1/2 tsp baking powder

    100g dark chocolate bits

    180g pecans, finely chopped



1. Heat oven to 160°c. Grease and line an 18 x 28cm slice pan with baking paper. Place butter and chocolate into a microwave safe bowl. Microwave on medium for 2 minutes, stirring every 30 seconds until melted and smooth. Stir in sugar and vanilla. Add eggs, one at a time, stirring well between each, until thick and glossy. Set aside.


2. Process beetroot in a small food processor until as smooth as possible. Stir into chocolate mixture. Sift flour, cocoa and baking powder together. Stir into mixture with choc bits and pecans, reserving 1/4 cup.


3. Pour into the prepared pan and smooth surface. Scatter reserved pecans over top and press lightly into surface. Bake for 45 minutes or until set. Cool completely in the tin, then cut into squares.


Tip: Pre-cooked beets are convenient and store well.

They make these brownies nice and moist – while adding dietary fibre.

Freeze your brownies to make them last longer.


Makes 24   





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