I’m not even going to pretend that these brownies are healthy. They do have a vegetable hidden there in them but there’s also lots of the good stuff like sugar and butter. What the ruby red beetroot does add (besides making your kitchen look like a massacre scene) is a natural sweetness and additional moisture to the brownies.
These brownies are easy to make . The hardest part is grating the beetroot without getting it all over yourself and your kitchen. I grate the beetroot into the mixing bowl I’m going to use which saves on mess. From prior experience I know beetroot can be almost impossible to extract from a wooden chopping board!
Watch out for the mixture turning a bright pink colour when you add the grated beetroot.
But once the brownies have been baked they go back to looking like a normal chocolate colour.
- 250g dark chocolate (try and get one with 70% cocoa solids)
- 250g beetroot (around four beetroots)
- 250g butter
- 250g caster sugar
- 3 eggs
- 150g self-raising flour
- Icing sugar for dusting.
- Preheat oven to 180°C. Grease a baking tin and line the bottom with baking paper.
- Cook the beetroot in boiling water until tender and once cool peel and grate.
- Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl over the boiling water you used for the beetroot.
- Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter mix until smooth.
- Gently fold in the flour then the beetroot but be careful not to overmix.
- Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes until the brownies appear cooked but a knife comes out still slightly moist.
- Remove the tin from the oven and leave on a wire rack to cool before cutting into squares and dusting with icing sugar.
- Make sure you don't overcook the brownies. You want them to be nice and fudgy, not dry.