Chocolate Beetroot Brownie by Steven Snow

Chocolate Beetroot Brownie by Steven Snow


  • 1/2 cup Brookfarm Premium Grade Macadamia Oil 
  • 185g chopped dark chocolate
  • 175g almond meal
  • 125g cocoa powder
  • Pinch of salt
  • 3 large eggs
  • 5ml (1 teaspoon) vanilla
  • 250g brown sugar
  • 150g raw shredded beetroot
  • 100g toasted and chopped macadamias
  • 100g pitted prunes (soaked overnight in cream sherry)


Combine oil, chocolate over low heat and allow to cool. Sift cocoa, almond meal 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 for 30 mins.

Serve with whipped cream or yoghurt.

“Three of my favourite ingredients- Brookfarm Premium Grade Macadamia Oil, dark chocolate and beetroot” Snowy


Posted on

19th October, 2017

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