Beetroot and Chocolate Brownies

Beetroot & Chocolate BrowniesThis recipe is part of a series of recipes featuring beetroot.

So, round about now you are thinking that I have really lost my marbles; beetroot in brownies? How ridiculous! But before you dismiss the idea completely just think for a moment: Is it ridiculous to eat carrot cake? Is it ridiculous to eat one of your five a day in cake form? I think not and the addition of beetroot does make these brownies ridiculously tasty.

Adding beetroot helps the brownies to stay moist and sticky and also means that you don’t need to add quite so much butter as usual. Now I would never claim that they are a health food but they are starting to sound a bit more appealing aren’t they? It’s not a new idea either; beetroot has been used in chocolate cakes for years.

So how do they taste?

Well, unlike the carrots in carrot cake, you can actually taste the beetroot but, as long as you like beetroot, that’s a good thing. Chocolate and beetroot are both slightly muted flavours so they don’t compete with each other at all but simply combine to create a real density of flavour.

Whenever I cook beetroot for a savoury dish I like to liven it up with the addition of some acidity and a dessert is no different so consider serving these with some raspberries and a little natural yoghurt – delicious.

Beetroot and Chocolate Brownies

Ingredients

450g Pre-Roasted (and peeled) Beetroot

100g Butter

200g Plain Chocolate (at least 70% Cocoa solids)

250g Unrefined Golden Caster Sugar

3 Large Eggs

100g Plain Flour

25g Cocoa Powder

1 tbsp Icing Sugar (for dusting)

Method

Pre-heat the oven to 180° C / 350° F / Gas Mark 4

Grease and line a 23cm x 23cm cake tin (or a 20 x 30 cm rectangular tin).

Melt the butter and chocolate together in a heat proof bowl over a pan of simmering water – making sure that the bowl does not touch the water.

Blitz the beetroot in a food processor (or blend with a stick blender) until you have a smooth puree. Continue blitzing as you pour in the melted butter and chocolate.

Put the sugar and eggs into a large bowl and whisk until pale and creamy and increased in volume. Fold in the beetroot and chocolate mix.

Sift the flour and cocoa powder into the bowl and fold in gently. Pour the mixture into the prepared tin and smooth into the corners. Bake in the centre of the oven for 25 minutes. The brownies should be well risen with a lightly crusted surface and a very slight wobble under the crust.

Leave to cool in the tin and then turn out and cut into squares – sift over the icing sugar and enjoy.

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