I’ve been experimenting with vegetables in cakes and sweet treats for years now and Beetroot is always a favourite of mine to use as it adds a special sweetness and earthy flavour to a dish. I have so many different recipes for Chocolate Beetroot Brownies and never seem to use the same one twice. Sometimes I like to ice brownies, sometimes I like to add different types of chocolate and sometimes I like to keep them plain.
This recipe is adapted from a River Cottage version, I like to use dark and milk chocolate and golden caster sugar. My brownies seem to take longer than Hugh’s version but that could be down to my cake tin as it’s not as wide as the one suggested.
You will need:
- 250g unsalted butter, cut into cubes
- 150g 70% dark chocolate and 100g good quality milk chocolate broken into pieces
- 3 medium eggs
- 250g golden caster sugar
- A pinch of sea salt
- 150g self-raising flour
- 250g beetroot, boiled until tender, cooled, peeled and grated. I used mixed beetroot so I had one purple and one pink.
Grease and line a baking tin, I use a square 20cm tin.
Put the butter and chocolate in a heatproof bowl over a pan of hot water until the chocolate and butter start to melt. One melting has started stir until everything has mixed together and there are no lumps,
Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot until everything is mixed.
Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 30 – 35 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. If the mixture is still runny pop back in for a 5 min intervals and keep checking for firmness. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.
The end result is a very moist brownie that will last for 4 days if you can keep them that long!