Chocolate and beetroot browniesPosted: January 25, 2013
In the aftermath of #beetrootgate, beetroot brownies… A slightly less guilty pleasure, with a rich and velvety texture. Truth to be said, I like this version better than the 100% chocolaty thing.
Chocolate and beetroot brownies (adapted from Hugh Fearnley-Whittingstall ‘s River Cottage Everyday)
- 250g of unsalted butter, cut into cubes
- 250g dark chocolate (70% cocoa), broken into pieces
- 3 medium eggs
- 250g caster sugar
- A pinch of salt
- 150g whole meal flower
- 1 teaspoon of baking powder (or according to instructions in the package)
- 250g of beetroot, boiled until tender then peeled and grated.
Set the oven to 180oC
Grease a baking tray, and cover the bottom with parchment paper.
Melt the chocolate and the butter in a bain marie. If you don’t have a proper double boiler (I don’t), just fit a metal bowl over a small saucepan filed with a few centimeter of water, making sure the bowl isn’t touching the water. Let the water boil, while mixing the butter and the chocolate until the mixture is well combined and glossy.
Whisk the eggs and the sugar until well combined. Then beat in the chocolate and butter until smooth.
Combine the flour with salt and baking powder. Sift them over the chocolate mix. Gently fold in with a wooden spoon.
Finally, fold in the grated beetroot, and keep on folding gently. Be careful not to over mix – otherwise you will get though brownies
Put the mixture in a tin and smooth the top with a spatula.
Bake for 20-25min, or until a knife insert into the center come out slightly moisten or with a few crumbs attached.
Let it cool until you cut the squares.