Beetroot chocolate brownies
Author: CluckMuckCook
Serves: 18
- Ingredients:
- 75g unsalted butter, at room temperature, plus extra for greasing
- 350g raw beetroot, trimmed and cut into large wedges
- 300g dark chocolate, chopped
- 2 eggs
- 200g granulated sugar
- 2 tsp vanilla bean paste (or extract)
- 1 tsp salt
- 40g plain flour
- 40g cocoa powder
- Shot of espresso
- 75g icing sugar, sifted
- Pre heat the oven to 180 ̊C, 160 ̊C Fan.
- Grease and line a 20cm x 30cm baking tin with baking parchment.
- Peel the beetroot, chop into even chunks and add to a pan of water
- Bring to the boil and cook until soft and tender – about 1 hour.
- Drain in a sieve, pop into a food processor and blitz to a purée. Keep 1 tbsp purée for the icing.
- Melt the chocolate with the butter in a large heatproof bowl over a pan of simmering water.
- Leave to cool for about 10 minutes and whisk in the eggs, granulated sugar, vanilla, espresso, beetroot purée and salt into the chocolate.
- Add the flour and cocoa, fold everything in until just combined.
- Pour into the tin and bake for 35-40 minutes, until it looks cooked and shiny on top and cracks have just started to appear.
- Cool completely in the tin then put in the fridge for a couple of hours or overnight before serving.
- Whisk the reserved beetroot purée in with the icing sugar and drizzle over the top
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/beetroot-chocolate-brownies/
3.5.3251