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  • You South Africa

    THE WHOLE BANG SHOOT!

    Jul 02, 2021 7 minutes
    BY ESTHER MALAN
    PICTURES: MISHA JORDAAN

    BEETROOT BROWNIES WITH NAARTJIE CREAM CHEESE ICING

    MAKES 12-16 BROWNIES PREPARATION: 20 MIN COOKING: 25-30 MIN

    BROWNIES

    4 medium beets, scrubbed clean (keep the skin on), cooked and drained
    500ml (2c) cake flour
    60ml (¼c) cocoa powder
    5ml (1t) baking powder
    2,5ml (½t) salt
    3 eggs
    180ml ( 3/4c) oil
    250ml (1c) sugar
    5ml (1t) vanilla essence

    ICING

    100g soft butter
    250g smooth cottage cheese
    250ml (1c) icing sugar
    grated zest of 1-2 naartjies
    5ml (1t) vanilla essence

    TO FINISH

    fresh beet leaves (optional)

    Preheat the oven to 170°C. Line a 20cm square cake tin or ovenproof dish with baking paper and grease with nonstick spray.

    1 Brownies Put the beets in the bowl of a food processor and pulse until finely chopped.

    2 Sift all the dry ingredients into a mixing bowl.

    3 In a separate bowl, beat the eggs, oil, sugar and vanilla essence with an electric whisk. Add the beetroot and mix well.

    4 Make a well in the centre of the dry ingredients and add the beetroot mixture. Lightly mix with a wooden spoon.

    Transfer the batter to the prepared cake tin or dish. Bake for 25 minutes or until a testing

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