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1 Beetroot brownies

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Beetroot brownies

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Ingredients

2 slice(s)

Brownie mixture

  • 500 grams Whole raw beetroot
  • 100 grams Butter
  • 200 grams Carob Buttons
  • 1 teaspoon vanilla essence
  • 250 grams caster sugar
  • 3 eggs
  • 300 grams plain flour
  • 25 grams cocoa powder
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  • 6
    50min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Put 500ml of water into bowl and put the beetroot in the varoma with lid on. Cook for 15min varoma speed 1.

    Preheat oven to 180c

    Empty water from bowl. Add drained beetroot to the bowl with butter, chocolate and vanilla. Speed 10 for 30 secs till a paste. Set aside.

    Put sugar and eggs into bowl with butterfly. Mix for 2min on 3.5 speed till thick, pale and foamy      

    Remove butterfly and add beetroot mixture in and kneed for 20 secs till combined

    Add flour and cocoa and kneed for 15 secs or till combined       

    Pour into 2X 30x20cm baking trays and cook on 180 for 25 mins

    Allow to cool and then cut into squares

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I haven't made a beetroot brownie before, this was...

    Submitted by melleemoo on 21. June 2019 - 17:03.

    I haven't made a beetroot brownie before, this was ridiculously easy and delicious. I used dark chocolate chips rather than carob. i also only used 150g sugar, could probably have even gone less. I used 2 large beets. I cooked them in cupcake cases for 22 minutes at 170 fan forced.

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  • Made it with gluten free

    Submitted by adayinthelifeofstacy on 18. November 2016 - 17:51.

    Made it with gluten free flour and worked a treat. thanks!

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