The kids have athletics carnival tomorrow and need to bring a cake for the bake sale. Feeling brave I decided to cook a beetroot brownie adapted from an old recipe that I found in Good Living.

My daughter came home from school and wrinkled her nose and exclaimed – “Beetroot! Mum, why can’t you ever cook normal food!?” Feeling a bit nervous about the low sugar, beetroot version of a kids favourite I decided we better taste test it so we did, and we did and we did……. Oops somehow we couldn’t stop ourselves and ended up eating half the batch…. I didn’t even think of snapping a nice photo of it!

Oh well, I’ll have to make another batch and I now feel confident that it’s kids proof!

14 Squares – Or about 40 small pieces that you keep taste testing…….

Ingredients

  • 250g cooked beetroot (just boil it for 40mins or until soft)
  • 100g butter lightly whisked
  • 2 eggs
  • 2 tbs raw cacao
  • 3 tbs rapadura sugar
  • 1 tsp bicarb soda
  • 125g dark chocolate
  • 100 grams (frozen) raspberries

Method

  • Preheat oven to 180c degrees
  • Line a 23cm square baking dish with baking paper
  • Put beetroot and chocolate in a food processor and blend until crushed
  • Melt butter
  • Mix all ingredients together
  • Pour into the baking dish and bake for 40 min until browned but still a bit gooey in the middle

As I made these for school I didn’t add any nuts but you could add some chopped walnuts if you wanted too.

 

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