Chocolate and beetroot brownies

By paulinealacreme

These fantastic brownies are packed with delicious chocolate...and beetroots! Finely chopped or smooth blended before being added to the brownie mixture, the beetroot not only make these brownies super-moist, but healthier!

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Battenberg Cake

Jenny's buns

Ingredients

250g unsalted butter, cut into cubes
250g good quality dark chocolate, broken into pieces
3 medium eggs
250g caster sugar
A pinch of salt
150g self-raising flour
250g beetroot, boiled until tender, cooled, peeled and either finely chopped or blended smooth (I blended mine into a thick puree)
100g chocolate, of any colour, for the decoration

Details

servings 10
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Budget Friendly

Preparation

Step 1

1/ Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment

Step 2

2/ Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt. Stir, then put back in to the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but you might as well make the most of the warming oven

Step 3

3/ Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough

Step 4

4/ Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. Don’t be tempted to overcook them or they will be dry