Beetroot and cocoa brownies
Experiment with earthy, subtly sweet beetroot tones and rich, decadent dark chocolate brownies, incorporating root vegetables into this classic treat
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
100g butter, softened
200g dark chocolate, broken into small even pieces
400g beetroot flesh, steamed until soft, skin removed
2 tsp vanilla essence
230g demerara sugar
3 eggs, lightly beaten
25g cocoa powder
100g plain flour
Method
Preheat your oven to 180°C and line an 8 x 10inch tin with parchment.
Place the butter and sugar into a saucepan and melt over a low heat, set aside.
Blitz the beetroot draining any excess juice before you do. Stir the beetroot and vanilla into the chocolate.
Whisk the sugar and eggs until light and fluffy. Fold this into the beetroot mixture. Sieve in the flour and cocoa and stir everything until completely combined.
Scoop the mixture into the tin and flatten it out. Bake for 25 minutes and allow to cool in the tin. Cut into squares before serving.
