I’ve never been a big fan of beetroot and when I first heard of beetroot brownies a few years ago, I was not entirely convinced by the idea. But once you’ve tried this traybake, there’s no going back. The beetroot adds extra gooeyness and fudginess to these deep-flavoured dark chocolate brownies. And, as I see it, with this recipe you’re getting one of your five a day. Sprinkle some dried cranberries on top and hop, it’s two of your five a day!
Coming up next week…I’ve set myself a challenge. Unless you’ve been living underground without any communication devices for several months, it’s impossible to forget that the football World Cup is starting on Thursday. I’m not really interested in football myself, but I thought it could be a nice opportunity to try out dessert recipes from different countries over the course of the month. First up is Costa Rica!
To make beetroot brownies, you need:
- 250 g dark chocolate
- 100 g butter (plus a little for greasing)
- 3 eggs
- 250 g caster sugar
- 150 g self-raising flour
- 250 g cooked and peeled beetroot
- 1 tsp vanilla extract
- Handful dried cranberries (optional)
- Grease a 20 x 20 cm square tin with a little butter and line with baking paper. Preheat the oven to 180°C.
- Melt the chocolate and butter together in a bain-marie or for 2 minutes or in the microwave.
- In a bowl, whisk together the eggs and sugar until well combined, then add the melted chocolate and butter and whisk further.
- Sift the flour over the chocolate mixture and fold in gently.
- Grate the beetroot and add it, along with the vanilla extract, to the mixture. Fold further until fairly homogeneous.
- Pour the mixture in the tin and bake for around 20 to 25 minutes. The brownies are done when the tip of a knife inserted in the middle comes out with a few crumbs on it.
- Sprinkle with the cranberries, or any other dried fruit, to finish.