I got this recipe off the internet and had to edit it, simplify it, change some ingredients and change the amounts of the ingredients to make it work. I wound up with something that is this that is FORKING delicious. The original recipe was originally in metric. So I continued fixing the recipe in metric. I do like cooking in metric…..metric is perfection…and the measuring is so easy. This recipe makes 6 brownies and around 12 meringues.

Ingredients for 6 servings

1 medium/large beet – skin removed – beet grated – split into two bowls. Slightly larger amount of beet to go into the brownie mix. – brownie (smaller 1/2 is for caramel)

60g 100% chocolate grated – brownie

50g unsalted butter – melted – brownie

100g sugar – brownie

1 egg – beaten – brownie

15g cocoa powder – brownie

15g flour – brownie

neutral non stick spray – brownie

1 egg white – meringue

50g sugar – meringue

1 Tablespoon beet powder (or juice from a beet) – meringue

110g sugar – beet coconut carmel

45g water – beet coconut caramel

150ml coconut milk – beet coconut caramel

1/2 reserved shredded beet – beet coconut caramel

Directions

Set oven to 250 degrees F or 121 C

Make meringues.

Whip egg white till stiff. Fold in sugar and beet powder. Get a pastry bag with a large star tip and squirt them out on a parchment covered baking sheet. Put them in the pre-heated oven for an hour. Then shut oven off and let them cool down and harden.

Make the beet coconut caramel.

In a sauce pan add the sugar and the water on medium high heat. DON’T STIR. This will eventually boil and you want it to turn brown. When it turns brown then take it off the heat and add the coconut milk and the reserved shredded beets and stir. BE CAREFUL because this will foam up. Keep to the side.

Make the brownies.

Set the oven to 350 degrees F or 180C . Get your muffin pan and spray 6 of the muffin cups with non stick spray. In a large mixing bowl combine the beetroot, chocolate, butter, sugar, egg, cocoa powder, flour and mix well. Evenly fill the 6 spots for muffins in the pan. This needs to stay in the middle rack of the oven till cooked. All ovens do differ. In my oven at 15 minutes mine were almost done but I could feel the center was ever so slightly wet so I put them back. In my oven mine were done in 18 minutes. At 18 minutes my kitchen smelled like chocolate and I knew they were done. After I tasted one I knew it was perfect.

I made a drizzle real fast that I never measure. I had a handful of white chocolate chips, a small knob of butter and the end of my 100% unsweetened chocolate (around 60g) and I carefully melted hit in my microwave and drizzled it all over the brownies.

Put the brownies together and enjoy.

This is a winner!

You will make this again!