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Recipe

A Bite To Eat With Alice: Blender beetroot brownie

Prep time: 
5
Cook time: 
105
Skill level: 
Low
Serves: 
20
finished dish of orange and beetroot brownie cut into slices and stacked upon each other on serving bowl

Serve warm with yoghurt as a pudding or cut into slices for lunch boxes or snacks. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Comedian and satirist Mark Humphries joined Alice in the kitchen.

He shared that he's never understood beetroot, saying it tastes like dirt to him.

Alice challenged herself to change his mind.

orange and beetroot brownie mix in baking tray with choc bits and parsnip on top ready to be put in oven

Dot the batter with extra chocolate and beetroot slices. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Blender beetroot brownie

Prep time: 
5
Cook time: 
105
Skill level: 
Low
Serves: 
20

Ingredients

Method

  1. Boil the whole orange and beetroot together in a saucepan for about 1 hour until both are soft and fork tender.
  2. Preheat the oven to 180°C. Line a 20cm x 30cm brownie tin with baking paper.
  3. When the beetroot is cool enough to handle, peel off skin with your hands or paper towel. Cut open orange and discard pips and pith. Pop beetroot in a blender or food processor, along with the orange, butter and 200g chocolate. Blitz to combine until a smooth purée forms. Blitz in the eggs, sugar and vanilla until incorporated.
  4. In a bowl, mix together the almond meal, flour, cocoa, walnuts and baking powder. Add these to your blitz machine and give it a few pulses until the lumps of flour have mostly incorporated.
  5. Pour the batter into the prepared brownie tin or skillet, dot with the extra chocolate and beetroot slices and sprinkle with salt flakes. Bake for 40-45 minutes until the brownie is fudgy and still moist. Don't bother doing the skewer test … it'll lead you astray.
  6. Allow to cool slightly before digging in. Serve warm with yoghurt as a decadent pudding or cut into small slices for lunch boxes and mid-afternoon snacking.
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