As I mentioned earlier, we received beetroot in our vegetable box this week with which I made brownies courtesy of a recipe from River Cottage Everyday.
I slightly over baked them as I used two smaller tins rather than the size specified in the original recipe (as below), but with a decent vanilla ice cream they were still very tasty.
You do notice a subtle beetroot flavour, but the following day my beetroot-hating brother still enjoyed a couple of slices!
250g beetroot – grated
250g 70% chocolate – broken into small pieces
250g unsalted butter – cubed
250g caster sugar
150g self raising flour
Pinch of salt
Turn oven on to 180 degrees Celsius/ gas mark 4.
Grease a baking tin, approximately 20 x 25cm in size and line the base with baking paper (if you’re being good – I usually skip this and pay for it later).
Boil the beetroot until tender. Once cooled, peel, grate and set aside. ( I actually prepared the beetroot the day before, when baby was napping, and kept it in the fridge until I started the recipe).
Over a pan of boiling water, melt the butter and chocolate in a heatproof bowl until you have a delicious looking chocolate soup. Leave to cool slightly.
In a large bowl, beat the sugar and eggs until combined. Stir in the slightly cooled chocolate/butter mixture.
Add the flour and salt and mix in until combined, making sure you don’t overwork the mixture.
Lastly, fold in the grated beetroot. Pour into prepared baking tray and bake for 20-25 minutes until the top is crumbly and an inserted knife comes out with some mix (you don’t want it to come out completely clean – it will be overdone).