Recipe

Chocolate, beetroot and cream cheese brownie

Beetroot and chocolate? Who would've thought! This delicious recipe creates a dense, moist brownie packed with dark and white chocolate chunks and swirled with cream cheese

Feb 15, 2017 12:56am
By Bernadette Hogg
  • 25 mins preparation
  • 50 mins cooking
  • Makes 24 slice
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This recipe first appeared inFood magazineissue 88.
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Ingredients

  • 200 gram butter
  • 250 gram dark chocolate melts
  • 200 gram caster sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 60 gram flour
  • 1/2 teaspoon baking powder
  • 30 gram cocoa powder, plus extra for dusting
  • 300 gram beetroot, cooked, peeled and pureed
  • 250 gram cream cheese
  • 125 gram white chocolate melts

Method

  • 1
    Preheat oven to 150°C. Line a32 x 22cm baking pan with baking paper.
  • 2
    Place butter and dark chocolate melts into a microwave safe bowl and heat in 20 second bursts, stirring each time, until butter and chocolate melt.
  • 3
    Place sugar and eggs into a large bowl and beat until pale and thick. Add vanilla essence, beating to combine. Stir in slightly cooled chocolate mixture, then sieve over the flour, baking powder and cocoa powder, stirring to combine. Add beetroot purée and mix well.
  • 4
    Place cream cheese and white chocolate melts into another microwave-safe bowl. Heat mixture in 20 second bursts, stirring after each addition, until the chocolate has melted.
  • 5
    Pour half the beetroot mix into prepared baking pan, then layer with the white chocolate mixture. Finally, top with remaining beetroot mix. Swirl a knife through the brownie mix to roughly combine the layers. Bake for 50 minutes
  • 6
    Remove from oven and allow to cool. Cover and refrigerate for 5 hours, or overnight. Dust with cocoa powder if desired, and cut into pieces to serve.

Notes

  • Makes one 22 x 32cm brownie, approximately 24 slices. - PER SERVE: Energy: 194kcal, 812kj Protein: 3g Fat: 13g Saturated fat: 8g Cholesterol: 52mg Carbohydrate: 16g Fibre: 1g Sodium: 144mg

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