Friday, 7 October 2011

Chocolate and Beetroot Brownies

The success of the carrot cake has brought about a lot of new experimenting with vegetables in deserts. After tasting these delicious beetroot brownies I don't think I'd ever say no to trying courgette cupcakes or pumpkin cheesecake! These beetroot brownies are a healthier option than normal brownies with around 1/2 the fat but still have that chocolate hit! :-) No guilt so when you tuck into 5 of them!! They are rich and velvety and a bit lighter than normal brownies. They are best served warm from the oven with some vanilla ice cream.

Prep: 25mins Cook: 28mins Serves: 18-20 brownies

Ingredients:
500g whole beetroot, roughly 3-4 medium sized beets, peeled and roughly chopped
200g dark chocolate, I used bournville here but if you can get 70% if would be best
100g unsalted butter
1 tsp vanilla essence
250g castor sugar
3 eggs
100g self raising flour
25g cocoa powder
a small amount of icing sugar to dust when serving

Method:
Preheat oven to 180C Fan.

Grease a shallow baking tray or small roasting tray (approx 20 x 25cm) and line the base with parchment paper.

Put on a pair of rubber gloves to avoid staining then peel, top & tail and roughly chop the beetroot. Place in a large bowl, add a splash of water and microwave for 10-12mins on high. (This method for cooking beetroot is pretty handy if you don't have the time to wait 40mins to an hr to cook in the oven or boil!)

Break up the dark chocolate into small pieces and cube the butter.

Drain the cooked beetroot and place in  a blender with the dark chocolate, butter and vanilla essence. The chocolate and butter will melt from the heat of the beetroot. Blend until you have a very smooth mixture.

In a separate bowl, beat the eggs and the sugar with a hand held whisk or electric whisk until pale and fluffy.

Add the beetroot mixture to the eggs and sugar and gently stir through completely being careful to keep as much air in the mixture as possible.

Sift in the flour and cocoa powder and fold into the mixture.

Pour into the prepared tin and bake in the oven for 28 - 30 minutes.





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