FOOD + DRINK
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Beetroot Chocolate Brownies Recipe by www . lovebeetroot . co . uk
Prep time : 10-15 minutes Cooking time : 30-35 minutes Makes : 16 Brownies
Ingredients
• 250g dark chocolate ( 70 % cocoa solids )
• 200g butter , plus a little extra for greasing the tin
• 250g cooked beetroot , drained
• 200g light brown sugar
• 3 eggs
• 150g ground almonds
• 2 tbsp cocoa powder
• 4 tbsp plain flour
• Beetroot powder or cocoa to dust ( optional )
Method
1 . Preheat the oven to 200 ° C or 180 ° C fan . Prepare a 23cm square baking tin by greasing all over with a little butter . Line with baking paper .
2 . Place the chocolate and butter in a heavy based saucepan on a medium heat and stir until completely melted . Once melted , remove from the heat and leave to cool slightly .
3 . Tip the beetroot into a food processor and process to a puree , pausing the motor to scrape down the sides if necessary . Add the light brown sugar and mix well in the processor to create a pink paste .
4 . Add the melted chocolate , butter and the eggs and whizz again until combined . Again , scrape the sides down , then add the ground almonds , cocoa and plain flour until you have a smooth batter .
5 . Spoon the brownie mixture into the prepared baking tin and bake in the oven for 30-40 minutes until the top is set and the brownie is starting to come away from the sides of the tin .
6 . A skewer inserted into the centre will come out fairly clean but stick a touch sticky – don ’ t worry if it still seems a little soft as it will firm up on cooling and these brownie bites are designed to be quite squidgy and moist . Remove from the oven , place on a cooling rack , and allow to go cold in the tin .
7 . Once cool , ease the brownie from the tin and cut into 16 squares . If using , dust the surface with a little beetroot powder or cocoa powder and enjoy .
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