Beetroot and Chocolate Brownies

A glut of beetroot is not hard to use up with this gorgeous Beetroot and Chocolate Brownie recipe sent in by reader, Audrey McColl.

You will need:

  • 500g whole, raw beetroot (3-4 medium beetroots)
  • 100g unsalted butter
  • 200g plain chocolate (70%)
  • 1tbsp vanilla extract
  • 250g golden caster sugar
  • 3 eggs
  • 100g plain flour
  • 25g cocoa powder

How to make it:

  1. Top, tail and peel the beetroot (wear rubber gloves to avoid pink hands).
  2. Roughly chop beetroot and put in a large bowl. Add a dash of water, cover with clingfilm and microwave for 12 minutes.
  3. Heat oven to 180/160 degrees fan. Grease and line a 20 x 30cm tin.
  4. Roughly chop chocolate and cut butter into cubes.
  5. Tip cooked beetroot into a sieve to drain excess liquid.
  6. Put the beetroot in a food processor/blender with chocolate, butter and vanilla extract. The chocolate and butter will melt as you blitz. Whizz until mixture is fairly smooth.
  7. Put sugar and eggs into a large bowl and beat with a hand mixer for 2 minutes until pale and foamy.
  8. Spoon beetroot mixture into the bowl with the sugar and eggs. Use a large, metal spoon to fold it into the whisked eggs. Conserve as much air as you can. Sift in flour and cocoa powder and gently fold to a smooth batter.
  9. Pour into tin and bake for 25 minutes or until risen with a slight quiver under centre of crust when you shake the tin.
  10. Leave to cool completely and cut into squares to serve.

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