I made two batches of these and they were delicious. I stuck the beetroot through the grater on my food processor which did produce rather long strings of beetroot that persisted even after cooking; perhaps next time, I'll cook them longer or maybe whizz the grated beetroot in the actual food processor. Also, I am not a great fan of raw brownie so I cooked them a while longer. This yielded a light and very tasty result, not dry, and they were all promptly demolished by my colleagues in the staff room. The beetroot lends a pinkish tinge which is intriguing and they have a nice earthy flavour. I forgot to add any salt and didn't miss it.
The international success of carrot cake has surely paved the way for experimentation with root vegetables in other cake recipes.Rate this recipe:
- 20 - 25 minutes
- 20 - 25 minutes
- Makes about 20
- 250g unsalted butter, cut into cubes
- 250g dark chocolate (about 70% cocoa solids), broken into pieces
- 3 medium eggs
- 250g caster sugar
- A pinch of sea salt
- 150g self-raising flour (wholemeal ideally but white works well too)
- 250g beetroot, boiled until tender, cooled, peeled and grated
Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.
Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt. Stir, then put back in to the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it is a shame not to exploit the warming oven.
Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough.
Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.
Just made these brownies and I am really impressed, they are so simple and used standard cupboard ingredients. There are still warm, but I could not resist trying one. I don't think I grated the beetroot finely enough as I can see taste bit chunks of beetroot, but actually thats ok.
I am going back for another just to make sure...!
Good, easy to follow recipe - so many others I came across said to add oil rather than butter - I think these brownies tastied better with butter. The beetroot gave the recipe a hint of healthiness, and much lightness, with the end result having the texture more of a light sponge, rather than the chewey texture more usually associated with brownies. My 4-year old son and husband gave them a 10/10!