Beetroot Pulp Brownies

This recipe is a 2-for-1, because not only do you get some delicious and fresh juice, you also get to use the leftover pulp from the juice, to make some fantastic brownies! If that isn't a win-win, then I don't know what is.

DESSERT - 8 SERVINGS - 45 MIN - MEDIUM

First, you need to make your juice! Most of this comes down to taste and preference, but in this recipe we used:

• 1 juicer

• 1 large or 2 small beets, peeled and sliced

• 1 lemon, peeled and quartered

• 2 oranges or other citrusfruit, peeled and quartered

• 1 ginger root

• 2 apples, quartered

And then you just add the veggies and fruits one by one to your juicer, until you have a delicious jug of juice to enjoy! Remember to save the pulp from the juicer, since we're going to use this for this brownie recipe by .506.

Ingredients for brownies

• 140 g Butter

• 3 Whole eggs

• 40 g Chopped dark chocolate

• 40 g Unsweetened cacao powder

• 200 g Sugar

• 1 tsp Salt

• 50 g Flour

• 50 g Beetroot pulp

• 2 g Baking powder

How to make it

1. Combine all liquid ingredients in a stand mixer, or in a bowl, and mix with a hand-mixer.

2. Slowly add dry ingredients. Add the remaining beet pulp from your juice. Keep mixing until smooth.

3. Pre-heat the oven to 170°C. Grease an oven-proof tray with butter, and fill with the mix.

4. Put the mix in the oven for around 20min, or until a knife comes out clean.

5. Optional frosting: 500g 38% fat creme fraiche, blend with a handful of berries, confectioners sugar and a pinch of salt to taste.

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Recipe by the culinary lab .506