Cranberry Beetroot Brownies

Ingredients

250 ml (1 cup) all-purpose flour

5 ml (1 tsp) baking powder

1 ml (¼ tsp) salt

250 ml (1 cup) beets

200 g (7 oz) dark chocolate chips (60% cocoa or higher)

180 ml (¾ cup) butter

375 ml (1 ½ cups) sugar

5 ml (1 tsp) vanilla extract

5 ml (1 tsp) coffee extract or instant coffee

3 large eggs

125 ml (½ cup) shredded coconut (optional)

250 ml (1 cup) chocolate chunks

125 ml (½ cup) Patience Fruit & Co Whole and Soft dried cranberries, soaked in spiced rum or liquor of choice or hot water (10-20 min)

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Preparation time 20-25 min
Cooking time 25-30 min Portions 8-10
Desserts

Delicious brownies with an ingredient out of the ordinary. The beetroot gives the brownies a soft texture as well as a healthy kick!

Ingredients

250 ml (1 cup) all-purpose flour

5 ml (1 tsp) baking powder

1 ml (¼ tsp) salt

250 ml (1 cup) beets

200 g (7 oz) dark chocolate chips (60% cocoa or higher)

180 ml (¾ cup) butter

375 ml (1 ½ cups) sugar

5 ml (1 tsp) vanilla extract

5 ml (1 tsp) coffee extract or instant coffee

3 large eggs

125 ml (½ cup) shredded coconut (optional)

250 ml (1 cup) chocolate chunks

125 ml (½ cup) Patience Fruit & Co Whole and Soft dried cranberries, soaked in spiced rum or liquor of choice or hot water (10-20 min)

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Steps

  1. Bring a medium pot of water to a boil. Cut up the beets into medium size chunks and cook until soft, then puree in a blender or food processor. Set aside.

  2. Preheat oven to 180°C (350°F). Mix the flour, baking powder and salt in a medium bowl.

  3. Melt the chocolate and butter over a double boiler of simmering water until smooth. Remove from heat and let cool a little. Add the sugar to the chocolate-butter mixture, stir in the vanilla and coffee. Add in the eggs one at a time and then the beet puree. Fold the dry ingredients into the wet, then gently fold in the coconut (if using) and half the chocolate chunks.

  4. Pour into a 20-cm (8-in) pan lined with parchment paper; top with cranberries and remaining chocolate chunks, then bake for 25-30 minutes. Do not overbake.

Thanks to our collaborator

Butterflyfood

Ashley Colbourne is a self-taught food photographer and cook based out of Toronto. She writes about her passion for anything delicious on her blog, Butterflyfood.

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Une filiale de Fruit d'or

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