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Baking

Beetroot Brownie Bites

about 25 pieces
Easy
40
A healthier version of the original. Perfect for Back to School as lunchbox treats!
Ingredients
Preparation
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)
Dr .Oetker Giant Chocolate Stars (2 packets)
Prep:
40 min
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. 

Recipe Tips
Use only fresh beetroot. This can be bought already cooked and peeled in the vegetable / salad section in the supermarket. Leftover beetroot puree can be frozen for future use.
Don’t use beetroot in a jar as it is usually preserved in vinegar
Recipe Tips
To make these brownies Gluten free replace the plain flour with gluten free flour.

For an extra chocolate hit add 100g of Dr.Oetker Milk Chocolate Chips to the brownie mixture.

Brownies can be kept in an airtight container for 5 days or frozen for up to 3 months.
Additional information
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Ingredients

For the Brownies
100 gDr. Oetker 72% Extra Dark Chocolate (broken into pieces)
125 gLightly Salted Butter (Or unsalted / margarine if you don't have butter)
2Large Eggs
125 gCaster Sugar
1 tspTaylor & Colledge Vanilla Bean Paste
75 gPlain Flour
25 gDr. Oetker Fine Dark Cocoa Powder
125 gBeetroot (bought pre-cooked and peeled)
Decoration
50 gDr. Oetker 72% Extra Dark Chocolate
Dr .Oetker Giant Chocolate Stars (2 packets)
Picture - Dr .Oetker Giant Chocolate Stars (2 packets)
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. 

  • Use only fresh beetroot. This can be bought already cooked and peeled in the vegetable / salad section in the supermarket. Leftover beetroot puree can be frozen for future use.
    Don’t use beetroot in a jar as it is usually preserved in vinegar
  • To make these brownies Gluten free replace the plain flour with gluten free flour.

    For an extra chocolate hit add 100g of Dr.Oetker Milk Chocolate Chips to the brownie mixture.

    Brownies can be kept in an airtight container for 5 days or frozen for up to 3 months.