Beetroot & chocolate brownies


This recipe for when you’ve got a glut of beetroot has been submitted by Claire.  She says you can’t taste the beetroot at all as it gets absorbed in all the chocolatey-gooey-ness.  People challenged to name the secret ingredient rarely get it right, unless they are eagle-eyed enough to spot the speckles of red in the middle.

So if you’ve grown some monster beetroots this year (and we’ve seen some big ones up on Norton Road so we know it’s happening!) then give this a shot.  Who knows, it may even get some veg into the kids!

Beetroot and Chocolate Brownies

250g unsalted butter, cubed 200g plain chocolate, broken into squares 250g caster sugar 3 eggs 150g self-raising flour 100g walnuts (optional) 250g beetroot

Cook the beetroot, allow to cool and then grate. Preheat the oven to 170C. Line a baking tin of roughly 20 x 30cm with greaseproof paper. Put the butter and chocolate into a heatproof bowl, and put in the oven to melt (or microwave, or put over a saucepan of simmering water). In another bowl, whisk the sugar and eggs until smooth and creamy. Stir in the chocolate mixture until well combined. Sift in the flour, stir, and fold in the beetroot plus the walnuts if using. Pour into the baking tin, and bake for 20-25 minutes until a knife comes out cleanly – be careful not to overcook


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