1 navel orange
1 beetroot of a similar size
200g dark chocolate – broken into small pieces
3 eggs 1 cup caster sugar
1 tsp vanilla extract or paste
½ cup plain or gluten free flour
½ cup cocoa
1 tsp baking powder
Pinch of salt flakes
Cover orange and beetroot with water in a pot, boil until both are soft (ready when you can put a skewer through both of them)
Preheat oven to 180°C
Line 20cm x 30 cm brownie pan
Peel beetroot whilst still hot (careful of fingers) using a tablespoon if needed
Pop the still hot beetroot, orange, butter and chocolate together into a food processor and blitz to combine, keep whirring until a smooth puree forms.
Add eggs, sugar and vanilla – process until combined
In a separate bowl combine almond meal, flour, cocoa and baking powder together.
Add the puree to the dry ingredients combine lightly, just until the lumps of flour have mostly incorporated (not too much mixing, lest you bake a brick!)
Pour brownie mix into lined pan and bake for 40 mins until brownie is fudgy and moist
Finish with a sprinkle of salt flakes (optional)
The Story Behind The Recipe
One of our wonderful colleagues, Margaret, is a keen baker and watched Alice Zaslavsky talk about this on ABC Breakfast a few weeks ago. Thinking it look delicious she reached out to ask Alice for the recipe, which she very kindly and might we say in a lovely manner, responded.
Now, the reason Margaret wanted this recipe was to make for her son who was coming home for a special dinner, however, he happens to be a vegan. Enter clever mum who worked out how to adjust this recipe and a vegan version was born as well.
Margaret substituted the following ingredients:
150gms vegan butter for the butter
Egg replacer for the eggs – prepared as per the pack
Dairy free dark chocolate
After enjoying the brownies immensely and telling us all how lovey Alice was, we thought why not ask if we can share this recipe and Margaret’s vegan version for everyone at home to make too.
So whichever version you decide to bake, enjoy and happy baking!