This is a winning beetroot recipe, you may think I am bonkers, but I made this recipe up in March and I'm still lovin' it. Yes hidden in this dark, delicious brownie is the awesome beetroot! I love that I can eat these and know that they are healthy and doing my body good, as well as tasting super indulgent and naughty. Best of both worlds me thinks 🙂 just shhhhhhh, don't tell my son he's eating vegetables!
- 4 small beetroots
- ¾ C vegan marshmallows
- ¹/3 C ground almonds
- ¼ C peanut butter
- ¹/3 C soft brown sugar
- ½ C raw cocao powder
- ¼ C oil (I used sunflower oil)
- ½ tsp bicarbonate of soda
- 2 tsp vanilla extract
Preheat your oven to 200°C (fan) In baking dish place your whole clean beetroots (don't top and tail them) and water about an inch deep. Pop into the oven for 50 minutes to an hour (depending on how large they are!) The beetroots need to be cooked to the point where they are soft all the way through ready to mash. When the beetroot is cooked through- remove from the oven and turn the heat down to 170°C (fan).
Top and tail the beetroots, peel their skin off and mash all the soft insides and as you do add the mini marshmallows (they should melt into the hot beetroot). When the marshmallows are all melted and mixed in add all the remaining ingredients.
Place the mix into a suitable sized, lined baking tin. Pop into the oven for 30 minutes. Enjoy while the brownie is still warm.