COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Beetroot Brownie Bites

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

about 25 pieces

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Beetroot Brownie Bites

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)
2 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

Preparation

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. 

Nutritional Information for the recipe Beetroot Brownie Bites

Per Serving Per 100 g / ml
Energy 494 kJ
118 kcal
1834 kJ
438 kcal
Fat 7.81 g 28.94 g
Carbohydrate 10.03 g 37.14 g
Protein 1.85 g 6.85 g