Is chocolate brownie one of your favourites? How about adding a slight twist to your next bake, by adding some fresh beetroot to the recipe. With around half the fat of regular brownies these are a slightly less of a guilty pleasure but still taste delicious!
Ready in 1 hour plus cooling
Makes 15 – 20 portions
500g whole raw beetroot (3-4 medium beets)
100g unsalted butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
100g plain flour
25g cocoa powder
We recommend you wear a pair of rubber gloves to stop your hands from staining.
Top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film and microwave on High for 12 mins or until tender.
Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter and line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid and put into a food processor with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this. You can also use a blender.
Put the sugar and eggs into a large bowl and beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl, then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder and gently fold these in to make a smooth batter.
Pour into the mixture into the tin and bake for 25 mins or until risen all over. Cool completely in the tin and cut into squares to serve. You may want to dust the brownie with a sprinkle of icing sugar.