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Chocolate Beetroot Brownie

Chocolate Beetroot Brownie

Filled with dark chocolate, macadamias and beetroot these brownies are not as naughty as you think but every bit as tasty.

Chocolate Beetroot Brownie

Serves 6 as a dessert


125ml (1/2 cup) Brookfarm Premium Grade Macadamia Nut Oil

185g (6 .5oz) chopped dark chocolate

175g (6.1oz) flour

125g (4oz) cocoa powder

Pinch salt

3 large eggs

5ml (1teaspoon) vanilla

250g (8oz) brown sugar

150g (5oz) raw shredded beetroot

100g (3.5oz) toasted and chopped macadamias

100g (3.5oz) pitted prunes soaked overnight in cream sherry


Combine oil, chocolate over a low heat and allow to cool. Sift cocoa, flour and salt.

Whisk sugar and chocolate in a mixing bowl, add eggs one at a time. When well incorporated add vanilla and mix.

Fold in remaining ingredients and pour into a parchment lined pan and bake at 190° C (375°F) for 30 minutes.

Serve with whipped cream or yoghurt.


“Three of my favourite ingredients. Brookfarm Macadamia nut oil, dark chocolate and beetroot.” – Snowy

Extract from Brookfarm’s new mini cookbook – ‘the CHEF on our FARM’

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