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Beet Juice Pulp Brownies

by:
September  9, 2020
5
1 Ratings
Photo by .506
  • Prep time 45 minutes
  • Cook time 20 minutes
  • Serves 10
Author Notes

We add the beetroot pulp that remains after making beet juice to the mix. This makes use of the scraps and adds an extra level of moisture. —.506

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Ingredients
  • 140 grams Butter
  • 3 Whole eggs
  • 40 grams Chopped dark chocolate
  • 40 grams Unsweetened cacao powder
  • 200 grams Sugar
  • 1 teaspoon Salt
  • 50 grams Flour
  • 50 grams Beetroot pulp
  • 2 grams Baking power
Directions
  1. Combine all liquid ingredients in a stand mixer, or in a bowl, and mix with a hand-mixer
  2. Slowly add dry ingredients. Add the remaining beet pulp from your juice. Keep mixing until smooth.
  3. Pre-heat the oven to 170°C. Grease an oven-proof tray with butter, and fill with the mix.
  4. Put the mix in the oven for around 20min, or until a knife comes out clean.
  5. Optional frosting: 500g 38% fat creme fraiche, blend with a handful of berries, confectionary sugar and a pinch of salt to taste.
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1 Review

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Karenh June 19, 2024
I had to convert this recipe to American, and make it GF and dairy/egg free, but having done that, it turned out really good. It's very moist, with crispy edges and lots of yumminess. You can't really taste the beets tho every now and then you might get a slight hint.
So here's the recipe converted:
3 eggs or 1 Tbsp chia soaked in 1/4 cup water
2/3 cup butter or coconut oil
1/3 cup chopped dark chocolate
1/3 cup unsweetened cacao powder
3/4 cup sugar
1 tsp. Salt
1/3 cup flour or Gluten free flour mix
1/3 cup beetroot pulp
1/2 tsp. Baking powder
1 tsp salt
Bake at 350 degrees for 20-25 min.