For a while in the autumn we seemed to be getting beetroot in our veggie box pretty much every week. Now I adore beetroot so I was quite happy with this situation. Unfortunately the rest of my family do not share my passion for this colourful root.
So while I was rather enjoying eating roast beetroot to accompany a joint of lamb or baked beetroot in a salad with nectarines, I felt compelled to come up with new ways to serve beets in a slightly less prominent way. That’s how I came up with this gorgeous brownie recipe.
They really are surprisingly good. Much lighter than your average brownie and ever so moist. Everyone I’ve served them to, including my anti-beetroot family members, has wanted more.
And I love the way they are tinged with a subtle pink hue.
I’ve tried this recipe with both plain and milk chocolate. Plain is definitely best here.
Beetroot and chocolate brownies
4 medium beetroot
250g plain chocolate
½ tsp vanilla extract
200g caster sugar
50g cocoa powder
50g plain flour
1 tsp baking powder
100g ground almonds
Wash and trim the beetroot, place in a baking dish with half a centimetre of water, and cover with foil. Place in an oven preheated to 200° C /Gas Mark 6 and roast for around 45 minutes until tender. Leave to cool and then skin.
Turn the oven down to 180°C/Gas Mark 4.
Put the chocolate and butter in a large bowl and microwave on a medium heat for two to three minutes, until melted. Stir together well.
Finely chop / mush the beetroot in a food processor. Then mix in the eggs one at a time, followed by the vanilla and sugar. Keep mixing until smooth.
Stir the beetroot mix into the melted chocolate, and then sift in the cocoa powder, plain flour and baking powder and fold in carefully, along with the ground almonds, until the ingredients are combined.
Line a tin, roughly 28cm x 18cm, with baking paper. Pour in the mixture and bake in the oven for 30 to 35 minutes, until just firm to the touch. Don’t over-cook your brownies! When they’re ready, a skewer should come out ever so slightly sticky.
Leave to cool in the tin and then cut into squares. Keep in an airtight container and eat within two to three days. If they’re around that long, that is.