Beetroot Brownie Bites

Beetroot Brownie Bites

about 25 pieces

Easy

A healthier version of the original. Perfect for Back to School as lunchbox treats!

Ingredients

Preparation

Ingredients

For the Brownies

100 g

Dr. Oetker 72% Extra Dark Chocolate (broken into pieces)

125 g

Lightly Salted Butter (Or unsalted / margarine if you don't have butter)

Large Eggs

125 g

Caster Sugar

1 tsp

Taylor & Colledge Vanilla Bean Paste

75 g

Plain Flour

25 g

Dr. Oetker Fine Dark Cocoa Powder

125 g

Beetroot (bought pre-cooked and peeled)

Decoration

50 g

Dr. Oetker 72% Extra Dark Chocolate

Dr .Oetker Giant Chocolate Stars (2 packets)

Preparation:

Prep:

40 min

Method

Preheat the oven to 180C / 170C Fan / Gas Mark 4. Grease and Line 20cm square cake tin with non-stick baking paper.

Put the Extra Dark Chocolate and the butter into a heatproof bowl, then place over a saucepan of simmering water. Allow to melt and stir until smooth. Remove from the heat and leave to cool slightly.

Remove the cooked beetroot from the packaging and drain off any excess juice. Place in a blender and puree until smooth.

Crack the eggs in a bowl and beat together. Add in the beetroot puree, caster sugar and Taylor & Colledge Vanilla Bean Extract. Pour into the chocolate mixture and whisk everything together.

Sieve the flour and the Cocoa Powder into the chocolate mixture and stir until completely smooth.

Pour the mixture into the lined cake tin. Bake for 20-25 minutes and then remove from the oven. Place on a wire rack, allowing the brownie to cool completely in the tin. Remove from the tin and cut into 4cm square pieces.

To Decorate

Melt the Extra Dark Chocolate following the packet instructions. Drizzle the chocolate over each brownie. Finally to complete place a Giant Chocolate Star on top of each brownie, alternating white and milk chocolate.

Recipe Tips

Use only fresh beetroot. This can be bought already cooked and peeled in the vegetable / salad section in the supermarket. Leftover beetroot puree can be frozen for future use.
Don’t use beetroot in a jar as it is usually preserved in vinegar

Recipe Tips

To make these brownies Gluten free replace the plain flour with gluten free flour.

For an extra chocolate hit add 100g of Dr.Oetker Milk Chocolate Chips to the brownie mixture.

Brownies can be kept in an airtight container for 5 days or frozen for up to 3 months.

Tips

Tips: Use only fresh beetroot. This can be bought already cooked and peeled in the vegetable / salad section in the supermarket. Leftover beetroot puree can be frozen for future use. Don’t use beetroot in a jar as it is usually preserved in vinegar

Tips: To make these brownies Gluten free replace the plain flour with gluten free flour. For an extra chocolate hit add 100g of Dr.Oetker Milk Chocolate Chips to the brownie mixture. Brownies can be kept in an airtight container for 5 days or frozen for up to 3 months.

Additional information

Know a little more

Nutritional Information

PLEASE RATE THIS RECIPE

How did this recipe go?

Related Recipes

Bat Cupcakes

Baking

75 Min

Easy

Bat Cupcakes

See recipe details

Billionaire Tiffin

Baking

90 Min

Easy

Billionaire Tiffin

See recipe details

Nougat ganache

Baking

10 Min

Easy

Nougat ganache

See recipe details

LinkedIn Dr. Oetker Corporate

Facebook Dr. Oetker Careers

YouTube Corporate Channel

Dr Oetker Baking Instagram

Beetroot Brownie Bites Prep:40 about 25 pieces
Ingredients For the Brownies 100 gDr. Oetker 72% Extra Dark Chocolate (broken into pieces) 125 gLightly Salted Butter (Or unsalted / margarine if you don't have butter) 2Large Eggs 125 gCaster Sugar 1 tspTaylor & Colledge Vanilla Bean Paste 75 gPlain Flour 25 gDr. Oetker Fine Dark Cocoa Powder 125 gBeetroot (bought pre-cooked and peeled) Decoration 50 gDr. Oetker 72% Extra Dark Chocolate Dr .Oetker Giant Chocolate Stars (2 packets) 1 Method Preheat the oven to 180C / 170C Fan / Gas Mark 4. Grease and Line 20cm square cake tin with non-stick baking paper. 2 Put the Extra Dark Chocolate and the butter into a heatproof bowl, then place over a saucepan of simmering water. Allow to melt and stir until smooth. Remove from the heat and leave to cool slightly. 3 Remove the cooked beetroot from the packaging and drain off any excess juice. Place in a blender and puree until smooth. 4 Crack the eggs in a bowl and beat together. Add in the beetroot puree, caster sugar and Taylor & Colledge Vanilla Bean Extract. Pour into the chocolate mixture and whisk everything together. 5 Sieve the flour and the Cocoa Powder into the chocolate mixture and stir until completely smooth. 6 Pour the mixture into the lined cake tin. Bake for 20-25 minutes and then remove from the oven. Place on a wire rack, allowing the brownie to cool completely in the tin. Remove from the tin and cut into 4cm square pieces. 7 To Decorate Melt the Extra Dark Chocolate following the packet instructions. Drizzle the chocolate over each brownie. Finally to complete place a Giant Chocolate Star on top of each brownie, alternating white and milk chocolate. Use only fresh beetroot. This can be bought already cooked and peeled in the vegetable / salad section in the supermarket. Leftover beetroot puree can be frozen for future use. Don’t use beetroot in a jar as it is usually preserved in vinegar To make these brownies Gluten free replace the plain flour with gluten free flour. For an extra chocolate hit add 100g of Dr.Oetker Milk Chocolate Chips to the brownie mixture. Brownies can be kept in an airtight container for 5 days or frozen for up to 3 months.
Dr. Oetker Ireland · Calmount Park, 13, Calmount Ave, Ballymount, Dublin 12 Ireland · Telephone: (01) 408 0620

Beetroot Brownie Bites

Ingredients

Preparation:

Bat Cupcakes

Billionaire Tiffin

Nougat ganache

Ingredients

Method

To Decorate

Keep in Touch