17 October 2013

Very Chocolatey Beetroot Brownies

Hi all,

My mum is currently on the hunt for the ultimate chocolate brownie recipe, and we recon that she has gotten close with the most recent recipe she tried. It has a little ingredient call beetroot in it. I had never had beetroot in a baked good, but I have to tell you...its amazing. The beetroot doesn't bring too much flavour to the brownies, but what it does bring is an intense gooeyness and moistness, which combined with the chocolate just melts in the mouth.

If you want to have a try of these scrummy brownies then follow the recipe below.

Very Gooey Chocolate Beetroot Brownies

  • 275g (10oz) beetroot, leaves removed
  • 250g (9oz) dark chocolate, in drops or broken into pieces. (or more if your a real chocoholic)
  • 250g (9oz) butter, softened, plus extra for greasing
  • 300g (11oz) caster sugar
  • 3 eggs
  • 75g (3oz) plain flour
  • 50g (2oz) cocoa powder
  • 1/2 tsp baking powder
  • Pinch of salt

You will need a 20cm (8inch) square tin, with 5cm (2inch) sides.


Prepare the beetroot by trimming the stalks back to about 2cm (3/4inch) from the end, was them carefully under a cold tap. Do not scrub them - simply rub off any dirt with your fingers. You don’t want to damage the skin or tails otherwise the beetroot will ‘bleed’ while cooking.

Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover with a lid and continue to simmer for between 30 mins and 1 hour, depending on the size and age of the beets. They are cooked when their skin rubs off easily and a knife can easily be inserted into the centre of each beet.

When cooked, rub off the skins and discard, then cut into chunks. Place in a food processor or blender and whiz for a few mins to form a smooth purée. Set aside.

Preheat oven to 180 C (350 F), gas mark 4. Butter the sides of the tin and line the tin with baking paper. 

Place the chocolate in a heatproof bowl and set over a saucepan of simmering water. Leave till just melted, stirring occasionally. Remove from heat and set aside.

Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy. 

Whisk eggs together in a small bowl for a few seconds until mixed, then gradually add these to the creamed butter mixture, beating all the time. Beat in the purée beetroot and melted chocolate, then sift in the remaining ingredients, fold these in until fully combined.

Pour the batter into the prepared tin, smooth the top with a palette knife or spatula. Bake in the oven for 30 - 35 minutes, or until the middle of the cake is almost set but still wobbles when you gently shake the tin. Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the brownies, and cutting into squares to serve.

They will keep in an airtight container for a few days (if they last that long!)

xox Niamh xox

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