ONE DAY AFTER YOGA, a friend treated us to chocolate beetroot brownies with a hint of ginger. They were delicious! I love me all things dark chocolate. With a healthy dose of veg and ginger worked through, these brownies make me one happy gal.
FIRST, SOME SCIENCE. Beetroot and ginger are both extremely healthy. Plus, stuffing one of your five-a-day into a delicious cake sounds like a good idea. Beetroot adds a high dose of fibre to the mix. Additionally, beetroot is famous for supporting the liver function (the liver being an organ extremely important in detoxifying the body). Fresh ginger root packs a punch of anti-inflammatory and cancer-fighting properties, as well as being a food that does magic against the flu (well, at least in my own experience).
MOREOVER, THESE BROWNIES CONTAIN much less of both sugar and fat than regular brownies, although they still taste delightfully sweet and chocolate-y. The ginger gives a great zing to the whole mix, which I enjoy very much!
Prep time: 1 hour.
Beetroot, 500g, cook your own & peel, or buy pre-cooked & warm up
Chocolate, min. 70% cocoa, 200g
Butter, unsalted, 100g (use coconut oil for a dairy-free brownie)
Sugar, 150 grams
Cocoa powder, 25g
1. PREHEAT THE OVEN to 180 degrees Celsius. In a food processor or blender, mix together the chocolate, hot beetroot, butter and ginger until the mix is as smooth as you can get it. If you’re using a low power blender, add the hot beetroot first and then chocolate, so that the chocolate melts a bit already before blending.
2. COMBINE THE SUGAR AND EGGS in a large bowl and whisk (by hand or an electric whisk) until the mix is thick and foamy.
3. FOLD THE BEETROOT MIX into the whisked eggs.
4. SIFT IN THE FLOUR AND COCOA POWDER, then gently fold to make a smooth batter. Pour into the prepared tin and bake for 45 to 60 minutes, or until a toothpick pressed into the middle of the cake comes out clean. Let the cake cool in its tin.
I TOPPED THE FUDGE BROWNIES off with store-bought chocolate glazing because I thought it made these fudgey brownies look even better, and I was in the mood for an extra dose of chocolate #guilty.
The fudge brownies taste even better a day after they have been baked, and keep in the fridge for several days. They taste good at room temperature as well as straight from the fridge.
Recipe (altered but) inspired by another blogger, The Girl Interrupted Eating!