Beetroot brownies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Ingredients
- 250g unsalted butter, cut into cubes, plus extra for the tin
- 375g raw beetroot
- 250g dark chocolate, chopped
- 3 medium eggs
- 250g golden caster sugar
- 150g self-raising flour, sifted
- 1 tbsp cocoa powder
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square cake tin and line with baking paper. Trim, peel and quarter the beetroot, wearing gloves to prevent staining. Tip into a microwaveable bowl with a splash of water, cover and cook on high for 10-12 mins or until tender. Cool, then coarsely grate (you should get about 250g grated cooked beetroot). Set aside.
- STEP 2
Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring until smooth (ensure the bowl doesn't touch the water). Cool slightly.
- STEP 3
Beat the eggs and sugar together using an electric whisk until thick and creamy. Slowly pour in the melted chocolate mixture and fold together using a rubber spatula. Gently fold in the flour until just combined, then fold in the grated beetroot.
- STEP 4
Pour the batter into the prepared tin, level the surface and bake for 40 mins or until only a few crumbs cling to a skewer or cocktail stick when it is inserted into the middle of the brownies. Cool completely in the tin on a wire rack. Lift out of the tin, dust with the cocoa powder and cut into 16 squares.
