Halloween became a lot happier than spookier with monster brownies. A healthy treat for your children. Beetroot chocolate brownie cake with coconut cream.
Feeding veggies to our children is a difficult job, and trust me, mommies, I hear you. I will not generalize, but I assume some kids do give a hard time, and I feel it’s more of a relative thing. No two children are alike, and each one’s likes and dislikes will vary and also the extent.
We all are doing our best, and the internet is flooded with advice and tips. However, today, I am here just to share my experience and share with you what worked for me. While cooking vegetables, I attempted to camouflage a vegetable so that my little one doesn’t reject it. It did work but peppered with a few add ons, so much so that one can’t savor the taste of the actual ingredient.
I have decided to let the magic ingredient shine through. This brownie cake tastes more of beetroot than anything else, and trust me. I don’t want to it any other way. The beetroot taste works perfectly with walnut and chocolate. I was surprised at the way it was received. It’s moist, dense, and perfectly sweet. Oh, and did I forget to tell you that all the hard work is done by a blender.
I made this with sugar, as this was my first attempt at this cake. Next time I shall try for a refined sugar-free version.
Beetroot chocolate brownie cake
Preparation time: 25 minutes
Makes : 8-10
Baking time: 40-45 minutes
- Beetroot 400 gms
- Walnut 100gms (ground)
- Eggs 3
- Chocolate 100 gms
- Flour 100 gms
- Cocoa powder 30 gms
- Sugar 100 gms
- Baking powder ¼ tsp
- Baking soda ⅛ tsp
- Canola oil 60ml
- Coconut cream 400 gms (1 can)
- Boil the beets with skin on for 15 minutes or till soft enough to blend.
- Peel and blend the beetroot, add the eggs, sugar, oil, and blend again. Pour this mixture in a mixing bowl
- Sieve the dry ingredients except for the walnut. Add all the dry ingredients to the beetroot mixture.
- Melt the chocolate on a double boiler and add it to the batter.
- Preheat the oven for 10 minutes at 180-degree Celcius. Pour the batter in a 20 cm square baking pan previously greased and lined.
- Bake for 40-45 minutes and perform the skewer test.
- For the coconut icing, leave the can in the refrigerator overnight. The liquid and the cream separates. Whisk the cream with a teaspoon of sugar and a little liquid. Place in an icing bag and refrigerate. When the cake cools down, decorate and serve.