Our beetroot brownies with coconut turned out to be big hit among kids and readers as well so we decided to experiment a bit more with beets.
And that is how the beetroot brownies were born… delicious, moist and topped with crunchy almonds.
- 200 g unsalted butter (melted)
- 300 g white chocolate (broken into pieces)
- 200 g cooked beetroot (drained, grated)
- 1¼ cup golden caster sugar
- 1 cup plain flour
- 1 cup almond flakes
- 1 tsp baking powder
- 3 – 4 eggs (egg whites separated)
- 1 large baking tray, at least 3 cm high (special, perfectly rectangular brownie tray would be the best)
- stand mixer
- baking paper
- double boiler (small pot for water and metal bowl / curry dish over it)
- wooden skewer to test if brownies are ready
- silicone pastry brush
- aluminium foil
- Preheat oven to 180°C (356°F).
- Melt the butter either in a small saucepan or in a microwave.
- Using a bit of melted butter and silicone brush grease baking tins and line them with baking paper, grease some more.
- In a double boiler melt chocolate, let it cool down a little bit.
- Whisk the egg whites.
- In a mixer bowl combine flour, sugar, baking powder, egg yolks and egg whites.
- Gradually add also cooled down a bit butter and chocolate and turn on the mixer.
- In the last moment fold in also beets and half of the almonds and mix a bit longer.
- Pour the batter into baking tin.
- Sprinkle with the rest of almonds.
- Bake for about 25 – 30 minutes or until skewer comes out almost clean.
- Half way you may need to cover the trays with aluminium foil to prevent almond flakes from burning.
- Let the blondies to cool down completely before cutting into squares.
Makes about 23 – 25 small portions.
If you are looking for more blondie recipes, check out: White Chocolate Brownies from Full To The Brum, Lemon Blondies from The Petite Cook, Vanilla Apricot Almond Blondie Bites from Family Friends Food, Raspberry and White Chocolate Blondies from Tin & Thyme or Gluten Free Blackberry Blondies from Maison Cupcake.