Nutrition 22; Beetroot & Orange Brownie’s

In the canteen kitchen here at the College with Baxterstorey development chef Daithí O'Gorman who has shared this beautifully zesty beetroot brownie recipe.
This brownie has been a big hit on the new college menu.
Ingredients
- 500g chocolate, melted (½ 70% dark chocolate, ½ milk chocolate)
- 290g self-raising flower (add ½ tsp baking powder)
- 6 large whole eggs (whisked)
- 200g brown sugar
- 90g cocoa powder
- 2 tsp vanilla essence
- 500g raw beetroot (½ roughly chopped, ½ pureed)
- 150g natural pitted dates, chopped
- 100ml rapeseed oil
- Rind & juice of 3 oranges
Directions
- Cook the raw beetroot in water for 90 mins
- Prepare all your ingredients as seen in the video
- Pre-heat the oven to 170*
- Combine the wet ingredients together; vanilla essence, oil, whisked eggs
- Melt the chocolate in a large mixing bowl over hot water
- Slowly sieve the self-raising flower over the chocolate and mix well
- Add the brown sugar and cocoa powder
- Now you can slowly add the wet mixture and combine all the ingredients together into a gooey mixture
- Grate the rind of the oranges & squeeze their juice into the mixing bowl
- Add the dates, chopped & pureed beetroot and mix well
- Line a large baking tray with parchment paper and spread the contents of the mixing bowl evenly across the tray
- Cook in the oven for 25 minutes at 170*
Serves 20 brownies