Beetroot and Chocolate Brownies
Deep and rich tasting dark chocolate and grated roasted beetroot give these Beetroot and chocolate brownies a wonderful, moist texture. You will never know that the beetroot is there.
Equipment
- 1 brownie tin 20cm x 25cm
- Baking parchment
- 1 small roasing tin
- Foil for roasting the beetroot
Ingredients
- 250 g fresh beetroot approx three uncooked and unpeeled
- 250 g Butter
- 250 g Dark 70% dark chocolate I used 72% extra dark chocolate created for bakers.
- 1 teaspoon vanilla extract
- 250 g Soft Brown Sugar
- 4 medium Eggs
- 150 g wholemeal flour my favourite is Spelt Wholemeal
- Pinch of sea salt. optional
- 50 g cocoa powder
Instructions
- Preheat the oven to 200 °C deg fan assisted. Individually wrap the cleaned and washed beetroot in foil and place in a shallow baking tin, the oven for about 1 hour until tender. TIP: You could boil the beetroot, but I find you lose a lot of the juice, flavour and colour into the liquid, which is then poured away.250 g fresh beetroot
- Grease and line a 20cm (8inch) x 25cm (10inch) baking tin with baking parchment.
- When the beetroot is cooked and cooled, peel off the skin and grate or chop it finely. Turn the oven down to 160°C fan assisted.
- Melt the butter and chocolate in a heatproof bowl over a pan of simmering water.250 g Butter, 250 g Dark 70% dark chocolate
- In a separate mixing bowl, beat the sugar and eggs until well combined and lighter in colour with a smooth mousse texture. This should only take a couple of minutes. Add the vanilla extract and mix until well combined.1 teaspoon vanilla extract, 250 g Soft Brown Sugar, 4 medium Eggs
- Add the grated cooked beetroot along with the melted butter and chocolate. Mix until well combined.
- In a separate bowl, mix together the flour and cocoa powder, then add to the chocolate mixture. Mix until smooth and well combined.150 g wholemeal flour, Pinch of sea salt., 50 g cocoa powder
- Pour the mixture into the prepared tin and spread it out to the edges with a spoon.
- Bake for 25 - 30 mins or until baked. The top should be soft and squidgy. Let the brownies cool completely in the tin before dusting with icing sugar and cutting into squares.
Notes
Storage.
Store in an airtight container. You could try freezing a few in portions, although this is not something I have done. Bring back to room temperature and if you wish, warm through in a moderate oven for a few minutes before serving.
