Haskap & Beet Brownies
The classic tale of deliciously hidden vegetables.
You've heard of zucchini cake – why not beet & haskap brownies? The fruit & veggie puree makes for perfect fudgey brownie, and the colour of haskap juice gives a stunning finishing touch to the glaze.
Moist and fabulous, you would never know so much vitamin-packed produce is hidden in this chocolatey goodness. Ooey and gooey like a brownie should be, and topped with the crunchy texture of pecans, the kids will be begging for more!
Estimated Time
Prep Time: 20 min Make time: 35 min
Makes: Roughly 16 brownies
Ingredients
400g peeled & roasted beets
100g frozen haskap berries
6 tbsp butter
1/2 cup semi sweet chocolate, chopped
2 eggs
2/3 cups all purpose flour
1/4 tsp baking powder
3 tbsp cocoa powder
1/2 cup sugar
1 tsp vanilla extract
1/3 cup chopped pecans
2 tbsp haskap juice
1/2 cup white chocolate, chopped
Coarse sea salt for sprinkling
Directions
Preheat oven to 350ºF, line a 9x13” baking pan with parchment and grease the paper with butter or cooking spray.
Chop up your beets and place them into a food processor. Puree until smooth with the frozen haskaps. Transfer to a large bowl and set aside.
Melt butter and chocolate in a small saucepan on low/medium heat and once melted remove from heat and set aside.
In a separate bowl, beat the eggs. Once beaten, whisk them into the beet & haskap puree.
Whisk the vanilla extract and chocolate/butter mixture into your batter.
In a separate large bowl whisk together the flour, baking powder, cocoa powder, sugar and salt.
Fold the wet ingredients into the dry ingredients and mix until just incorporated.
Pour batter into prepared pan and sprinkle batter with pecans. Bake for 30-35 minutes or until a tooth pick inserted into the middle of batter comes out mostly clean.
Once done remove from oven and let cool completely on a cooling rack before slicing.
While the brownies are cooling, make your haskap glaze.
In a small sauce pan on medium-low heat, melt the chopped white chocolate with the haskap juice whisking frequently until mixture is smooth in consistency.
Allow to cool and then drizzle over brownies and serve.
Photography & Recipe by: Melanie Villeneuve of Urtica Design
Adapted from: Olive & Mango
