Beetroot and Chocolate Brownies
On doing some research I discovered quite a few recipes available for this and the methods and measurements are all very similar. I've added a little ginger to the mix to give these little brownies a bit of a kick. They taste great warm and fresh from the oven with ice cream but they seem to taste even nicer the next day!
- 500g fresh beetroot
- 200g dark chocolate (70% cocoa)
- 100g unsalted butter, plus a bit extra for the tin
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 250g golden caster sugar
- 3 eggs
- 100g plain flour
- 25g cocoa powder
1. Preheat the oven to 180C/350F/gas mark 4. Line a tray approximately 20cm x20 cm with greaseproof paper. Simmer the beetroot in hot water until soft, then, wearing rubber gloves, slip off the skins.
2. In a food processor, mix together the chocolate, hot beetroot, butter and vanilla extract until the mix is as smooth as you can get it. Combine the sugar and eggs in a separate bowl and whisk together until the mix is thick, pale and foamy. Fold the beetroot mix into the whisked eggs being careful not to take the air out of egg mixture.
3. Sift in the flour, ginger and cocoa powder , then gently fold to make a smooth batter. Pour into the prepared tin and bake for 45 minutes, or until there is the slightest quiver on top. Allow to cool in the tin, then cut into 5cm squares to serve.