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.

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.

Brownies made with beetroot pulp

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