For an 8″ x 12″ baking tray
- 180g flour
- 150g whole cane sugar (medium sweet – use more or less according to taste)
- 4 tbsp cocoa powder
- 3 tsp baking powder
- 1/2 tsp vanilla powder
- optional: 100g dark chocolate chips
- 3 small beets (should yield about 1 cup beet puree)
- 3 tablespoons of oil
- 200 to 240 ml water at room temperature
STEP 1: Cook the beets until tender (quickest in a pressure cooker), peel them and once they cooled down a bit cut into chunks.
STEP 2: Pre-heat oven to 175° C and line the baking try with baking paper.
STEP 3: In a blender, combine the beetroot chunks, oil and two thirds of the water and blend till you have a smooth mixture. Keep about one third of the water for later.
STEP 4: Mix all the dry ingredients well.
STEP 5: Add the wet to the dry mixture and stir quickly and as briefly as possible to just combine. Add as much of the last third of the water as needed, but you may not need all of it.
STEP 6: Fill into the baking tray and put in the oven immediately. Bake for 25-40 minutes. Let the brownies cool down before cutting into pieces.
Depending on the exact size of your baking tray and the thickness of the cake batter, the baking time may vary. Use a toothpick or wooden skewer to check – if it comes out clean with no batter sticking to it, and the surface of the cake bounces back lightly when pressed, it is done.