It's beetroot season and I am over run with the stuff! This is one of my favourite recipes for showcasing the versatile root vegetable in a sumptuous chocolatey brownie.
It's very simple and all you need to make it is six ingredients (All of which are cupboard staples) and a brownie tin approximately 20 x 25 cm. From start to finish this recipe takes 50 minutes (plus cooling time).
Ingredients (Make approx. 32 brownies)
250g unsalted butter, cut into cubes
250g dark chocolate (about 70% cocoa solids), broken into pieces
3 medium eggs
250g caster sugar
A pinch of sea salt
150g self-raising flour
250g beetroot, boiled until tender, cooled, peeled and grated
Set the oven at 180°C/Gas Mark 4.
Grease a brownie/shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.
Put the butter and chocolate in a heatproof bowl. Place over a pan of boiling water stir for a few minutes until the chocolate and butter start to melt, once melted take off the heat.
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.
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. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.