Chocolate and Beetroot Brownie
I can’t take credit for this delicious recipe but got permission from my chef friend Conor from Food Space Ireland to use it.
I added some chopped walnuts to mine that were delicious and also I roasted my beetroot rather than boiled.
These are so good. Totally worth a try!!
250g whole raw beetroot (2-3 medium beets)
50g butter, plus extra for the tin
100g of good quality chocolate (70% cocoa)
½ tsp vanilla extract
125g golden caster sugar
50g plain flour 15g cocoa powder
50g walnuts chopped (optional)
Boil or roast the beetroots with skin on until tender, then strain from the pot/pan and remove the skins, chop into small pieces. You might want to wear gloves for this as it can be quite messy.
Heat oven to 180C. Line & butter a small roasting tin. Roughly chop the chocolate and cut the butter and add into a blender with the warm beetroot. Blend until smooth, the warm beetroot will melt the chocolate and butter. Blend until it is a smooth paste and add the vanilla.
Put the sugar and eggs into a large bowl, beat until nice and creamy. Add the beetroot and chocolate mix into a separate bowl and then carefully fold in the egg and sugar mix, try not to mix too heavily so you don’t knock out the air. Sift in the flour and cocoa powder and gently fold these in to make a smooth batter.
If adding walnuts, chop roughly and fold through at this stage.
Pour into the prepared tin ( sprinkler with some extra chopped walnuts if using them) and bake for 25 mins or until risen all over, you still want it to have a slight wobble in the centre. Cool completely in the tin, then cut into squares.