Chocolate Beetroot Brownies

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Chocolate Beetroot Brownies

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Ingredients

20 piece(s)

Chocolate Beetroot Brownies

75 grams Desiccated Coconut
200 grams Dark chocolate (70% cocoa)
30 grams coconut oil, or rapeseed or extra-light olive oil
500 grams Beetroot, cooked and peeled
120 grams pitted dates
100 grams Greek yoghurt
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
50 grams cocoa powder
100 grams walnuts

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6

1h 0min

Preparation 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
9
Afternoon tea Snack Baking Biscuit/cookie Cake Gluten free

Recipe's preparation

If beetroot is fresh, boil until tender (30-60 mins depending on size) , then cool and peel. Cut into chunks. If already cooked, just cut into chunks.

Heat oven to 180°C

Place coconut in

and toast: 14 minutes/Varoma/speed 1. Empty coconut into a separate bowl for use later. (See tip below)

Break up chocolote and place it and coconut oil in bowl and melt for 3 minutes/60°C/speed

Add cooked beetroot and dates, put measuring cup in place and puree 1.5 minutes /speed 6. You may need to pause in the middle to scrape down the bowl with the spatula.

Add vanilla extract, eggs, yoghurt and combine: 30 seconds / speed 4.

Add toasted coconut, baking powder and cocoa and stir in: 30 seconds/speed 4.

Add walnuts and combine: 15 seconds / speed 4

Pour into greased and baking-paper lined lamington tin. Smooth top with spatula.

Cook @ 180°C conventional oven for 30 minutes.

Cool 10 minutes in tin then invert on rack. Let cool then store in the fridge before serving. Cut into squares and enjoy.

Accessories you need

Spatula TM5/TM6
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Tip

It is quicker to toast the coconut in a skillet on the stove, stirring constantly and I find I get better results, ie darker toasting. But of course, that's one more thing to wash up. You decide!

Cooked beetroot is now commonly available in supermarkets in airtight plastic wrap, just ensure it doesn't include vinegar.

There is wide dispute about whether brownies should be more cake like or more fudge like. This recipe leans to the cake side. If you like a more fudgy type, leave out the baking powder.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.