Last year I started making beetroot jam since I am obsessed with beetroot and probably eat it at least once a day. I did not want the beetroot jam to be overly sweet since the beetroot itself has so much natural sweetness. Last year I had also made a beetroot and black carrot cake that was so moist I immediately started plotting a beetroot preserve that I could have at the ready to add to cakes and brownies for added moisture. For this brownie recipe I endeavored to not add sugar but use only the Smy Goodness Beetroot Jam and a bit of agave syrup. If you do not have any beetroot jam to hand you can peel and boil 2 medium beetroot, allow to cool and grate into 4 tbsp of agave syrup. It was an experiment that I am pleased was successful. The resulting brownies were moist, rich, dense, not too sweet, with a perfect shiny brownie crust and had an additional texture pop of beetroot that will have me coming back to this recipe in the near future.
Beetroot Brownie Ingredients
- 275g Smy Goodness Beetroot Jam (*If you do not have any beetroot jam to hand you can peel and boil 2 medium beetroot, allow to cool and grate into 4 tbsp of agave syrup. If you do not have agave syrup you can use 100g of caster sugar)
- 200g organic plain flour
- 200g organic butter
- 3 eggs
- 50g organic cocoa powder
- 30g walnuts roughly chopped
- 1 Tbsp agave syrup (*use 1 Tbsp caster sugar if you do not have agave syrup)
- 1 tsp organic vanilla bean extract
- pinch fine sea salt
Beetroot Brownie Instructions
- Preheat the oven to 180°C/200°C fan assisted.
- Prepare a 20cm x 20cm square tin with baking paper.
- Cream the butter and the beetroot jam (*If you do not have any beetroot jam to hand you can peel and boil 2 medium beetroot, allow to cool and grate into 4 tbsp of agave syrup. If you do not have agave syrup you can use 100g of caster sugar).
- Add the eggs to the mixture and blend thoroughly.
- Add the cocoa to the mixture and blend thoroughly.
- Add 1 Tbsp agave syrup to the mixture and blend thoroughly (*use 1 Tbsp caster sugar if you do not have agave syrup).
- Add the walnuts to the mixture and blend thoroughly.
- Spread the mixture evenly into the tin lined with baking paper.
- Place in the middle of the oven for 30-35 minutes. Do not allow the top to burn. Test the middle of the brownies with a toothpick, if it comes out clean it is ready.
- Use the baking paper to remove the brownies from the tin and allow to cool on a cooling rack. Slice into desired sized brownies and enjoy.