Hamdi Saidani Jamie Oliver’s Beetroot Brownies are healthy and delicious brownies made with beetroot, dark chocolate, eggs, butter, and sugar. What makes these brownies special is the unique combination of beetroot and chocolate, which adds a velvety texture and a healthy boost to the traditional brownies.
Jamie Oliver Beetroot Brownies Ingredients
- 250g unsalted butter (about 1 cup)
- 250g dark chocolate (about 1 1/3 cups)
- 250g cooked beetroot (make sure it’s not in vinegar)
- 3 eggs
- 250g white sugar (about 1 1/4 cups)
- 1/8 teaspoon salt
- 150g self-raising flour (about 1 cup)
How To Make Jamie Oliver Beetroot Brownies
- Preheat and Prep: Turn your oven to 350°F (180°C). Grease a 7×9.5-inch baking tin and line it with parchment paper. Make sure the paper hangs over the sides so you can lift out the brownies later.
- Melt Chocolate and Butter: Put the butter and chocolate in a bowl. Melt them in the microwave, using 30-second bursts and stirring in between. Or melt them in a saucepan on low heat. Let it cool a bit.
- Blend Beetroot: Cut the beetroot into small pieces and blend them in a food processor until smooth. Set it aside.
- Mix Eggs and Sugar: In a big bowl, beat the eggs and sugar together until they’re well mixed and a bit lighter in color.
- Add Chocolate: Slowly add the melted chocolate to the egg mix while stirring. Make sure the chocolate isn’t too hot, or it will cook the eggs.
- Add Flour and Salt: Sift the flour and salt into the bowl. Gently fold them into the mix.
- Mix in Beetroot: When you can’t see much flour anymore, fold in the blended beetroot. Don’t overmix. The batter will be a bit runny.
- Bake: Pour the batter into your prepared tin. Bake for 35-40 minutes for fudgy brownies or about 50 minutes for cake-like brownies. Use a toothpick to check if they’re done.
- Cool and Serve: Let the brownies cool in the tin for about 10 minutes. Then use the paper to lift them out and let them cool on a wire rack.
What To Serve With Beetroot Brownies
Beetroot Brownies pair well with a scoop of vanilla ice cream or a dollop of whipped cream. For a healthier option, you can serve them with Greek yogurt or fresh berries.
How Long Do Beetroot Brownies Last
- In The Fridge: Up to 1 week when stored in an airtight container.
- In The Freezer: Up to 3 months.
Vegan and Gluten-Free Variations
To Make Beetroot Brownies Vegan, Use vegan butter and flax eggs and choose vegan dark chocolate.
To Make Beetroot Brownies Gluten-Free, Use gluten-free flour with xanthan gum, and make sure your dark chocolate is gluten-free too.
Beetroot Brownies Nutrition Facts
- Calories: 190 kcal
- Carbohydrates: 27g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 105mg
- Potassium: 183mg
- Fiber: 2g
- Sugar: 19g
Try More Recipes:
- Jamie Oliver 1 Egg Yorkshire Pudding
- Jamie Oliver Lemon Posset
- Jamie Oliver Self Saucing Lemon Pudding
- Jamie Oliver Breakfast Waffles Recipe
- Jamie Oliver Mars Bar Cake Recipe
Jamie Oliver Beetroot Brownies
Description
Jamie Oliver’s Beetroot Brownies are healthy and delicious brownies made with beetroot, dark chocolate, eggs, butter, and sugar. What makes these brownies special is the unique combination of beetroot and chocolate, which adds a velvety texture and a healthy boost to the traditional brownies.
Jamie Oliver Beetroot Brownies Ingredients
How To Make Jamie Oliver Beetroot Brownies
- Turn your oven to 350°F (180°C). Grease a 7×9.5-inch baking tin and line it with parchment paper. Make sure the paper hangs over the sides so you can lift out the brownies later.
- Put the butter and chocolate in a bowl. Melt them in the microwave, using 30-second bursts and stirring in between. Or melt them in a saucepan on low heat. Let it cool a bit.
- Cut the beetroot into small pieces and blend them in a food processor until smooth. Set it aside.
- In a big bowl, beat the eggs and sugar together until they’re well mixed and a bit lighter in color.
- Slowly add the melted chocolate to the egg mix while stirring. Make sure the chocolate isn’t too hot, or it will cook the eggs.
- Sift the flour and salt into the bowl. Gently fold them into the mix.
- When you can’t see much flour anymore, fold in the blended beetroot. Don’t overmix. The batter will be a bit runny.
- Pour the batter into your prepared tin. Bake for 35-40 minutes for fudgy brownies or about 50 minutes for cake-like brownies. Use a toothpick to check if they’re done.
- Let the brownies cool in the tin for about 10 minutes. Then use the paper to lift them out and let them cool on a wire rack.
