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…….
- 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
- 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.