Prep/Total Time: 10 min. | Yield: 4 Servings
Ingredients
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1 Large tin of Baby Beetroot (800g)
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1 block of Dark Cooking Chocolate
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1/2 cup Sunflower Oil
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3 eggs
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2 tsp Vanilla Extract
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2 cups Plain Flour
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2 tsp Baking Powder
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1/2 tsp Salt
Directions
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In a large covered bowl steam your beetroot in the microwave for 1 minute. Mash the beetroot with your Masha (you can use a food processor) until it’s smooth.
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In a separate bowl combine the flour, salt and baking powder.
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Melt your chocolate with 1/4 cup of oil. I melted it by placing the chocolate and oil into a small bowl then placing the bowl into a saucepan steamer (no lid). Stir until smooth.
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Place the eggs into a bowl. Beat until semi frothy with the Masha! Add the remaining oil and Vanilla Extract. Mix. Add to your beetroot mixture.
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Once the chocolate has melted add it to your beetroot mixture.
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Slowly fold in the flour into the beetroot and chocolate. Once again, I just gave it a few whizzes with the Masha.
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Spoon into silicone cupcake moulds and bake at 190 degrees for 20 – 25 minutes depending on how gooey you like your brownies. Serve with ice cream.
* Recipe courtesy of www.laughsideasinspiration.com. Buy the Masha now at www.nexgenstore.com!
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