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Chocolate Hazelnut Beet Brownies
At a Glance
- Total
- 1 hr
- Servings
- 1.00 " pan, serving(s)
Categories
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Eggs
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chocolate Hazelnut Beet Brownies brings together 1 cup pureed beet (from about 280g raw, roasted and pureed), 1/2 cup canola oil, 1 cup sugar in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 1 servings.
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Equipment
8-inch pan, oven, mixing bowl, whisk
Ingredients
- 1 cup pureed beet (from about 280g raw, roasted and pureed)
- 1/2 cup canola oil
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 teaspoons hazelnut extract
- 2 large eggs
- 1 tablespoon strong black coffee
- 1/2 cup flour
- 1/3 cup Dutch-processed cocoa powder (my favourite is Guittard’s Cocoa Rouge)
- 1/3 cup crushed chocolate covered hazelnuts
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Instructions
Preheat oven to 350F Grease an 8″ pan. Set aside.
Whisk together beets, oil, sugar, extracts, eggs and coffee, and beets.
Add the flour and cocoa, stirring just until combined.
Spread in the pan and sprinkle with the chocolate covered hazelnuts.
Bake 35-45 minutes or until toothpick in center comes out clean. Cool completely before cutting.
Keep Cooking
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