Tairoa Lodge's Chef Megan did the unthinkable.
Megan changed the tried and true, world famous in Hāwera, Chocolate Brownie locals know and love.
Not gonna lie, I was nervous!
It's a testament to her skill in the kitchen that the Beetroot Brownie was amazing.
It was one of the top dishes enjoyed by guests at our recent Feastival event.
Guests got to see where the beetroot was grown here at Goldbush Micro Farm, then enjoyed the Modified Chocolate Brownie as one of three (3!) desserts on the degustation menu at Tairoa Lodge.
Check out the recipe below (the link to download is at the bottom) if you want to try recreating this at home, you can halve the recipe for a smaller amount, but you'll want to share this, so let me know if you make a big batch and I'll come around and hep you eat it ;-)
If you don't want to use beetroot, check out my Luscious Chocolate Cake Recipe your family will love made with pumpkin (any kind works).
Brownie Recipe
Gluten-free, Dairy-free, Vegan
250g coconut oil
2 cups castor sugar
4 eggs
60g cocoa
2 tsp vanilla
Fresh Beetroot – Roast off and dice into small pieces.
400g Whittakers 50% Dark Chocolate, pulsed (not chunky, nor too fine)
1/3 cup gluten free flour
1/3 cup almond meal
(For non Gluten-free, replace flours with 2/3 cup plain flour)
Preheat oven to 150˚C
Mix first 5 ingredients until just combined. Do not over mix.
Fold in beetroot, chocolate and flours.
Grease a large baking tray and line with baking paper.
Bake 50 – 60 minutes (no more) until a crust has formed on top and is still moist.
Coconut cream ganache
1:1 of dark chocolate to coconut cream
Melt together in a bowl. Keep in the fridge.
At Feastival this was served with candied beetroot and sliced sorrel.
Click HERE to download the printable PDF (print page two only to save on ink)
