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Home » Mushroom & Beetroot Fudgy Brownies

Mushroom & Beetroot Fudgy Brownies

Now don’t let the title scare you… Using mushrooms and beetroot in a brownie seems a little strange but I promise it’s an amazing combination of earthy and sweet. They’re also made in a blender which makes them so simple and easy. This recipe always goes down a treat as the beetroots creates an amazing fudge texture.

These fudgy brownies were made with mushroom flour. A local mushroom grower up here in Mangawhai gave me mushroom flour to try incorporate into some sweet baking. Not only is it packed with nutrients it also creates this amazing umami flavour with the chocolate. You can purchase it online here https://www.orasfarm.co.nz/?fbclid=IwAR2uFG9d5nUaywQ0j_CiA3QzcJZ1jg05GiUy51AXOot33LwTC4jG5dhHj0Y However, without the mushroom flour it would be just as delicious!

I’ve always loved making brownies even as a kid. My mum would always make them with sweet potatoes. These days I just tend to throw some ingredients in a blender and hope it works out. Majority of the time it does which is why I think it’s so easy to add tonnes of nutrients into them. Plus they’re super fudgy and taste amazing. I recommend waiting for these to cool before slicing into it as it helps them binned together. Not going to lie, I’m personally terrible at waiting for baking to cook before demolishing it.

If you’re wanting to make another simple sweet treat recipe, I recently made these Tahini Chocolate Chip Cookies which you can find here.

Minutes: 75

Serves: 12


1 cup oat flour

1 cup ground almonds

1/4 cup mushroom flour (optional)

6 tbsp cacao

1 tsp baking powder

2 tbsp almond butter

1 beetroot

1/4 cup maple syrup

10 dates, pitted

1 soft banana

1 can of aquafaba (chickpea water)

1/2 cup chocolate chips



Pre heat the oven to 180 degrees, line your tray with baking paper. Begin to boil the beetroot in a pot and place the dates in hot water to soften. (Chop the beetroot small so it cooks faster)

Place the oats in a blender/ food processor to make the oat flour then place aside with the ground almonds and mushroom flour.

Once the beetroot is soft add it to your food processor with the dates, banana and maple syrup until smooth. Then continue to add the remaining ingredients and blend until it comes together. Once it’s all combined, stir through some chocolate chips. (I say the more the better)

Place the mixture into your lined baking tin and cook for around 45-50 minutes. Allow to cool for a few minutes before cutting into, this helps it bind together.

Have fun and enjoy

Kelsi xx

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