Time to give it another try, if Hugh Fearnley Whittingstall can convert non-beetroot lovers that it is a truely versatile veg then I think I should give this glorious purpley-red globe the benefit of my doubt !
The photograph unfortunately is not mine….thanks to my springer spaniel, my camera is well and truely knackered!! …. its from the website where the recipe is (link at bottom of the page)
- 250g/10oz good, dark chocolate (70% cocoa solids), broken into pieces
- 250g/10oz unsalted butter, cut into cubes, plus more for greasing
- 250g/10oz caster sugar
- 3 free-range eggs
- 150g self-raising flour (we used wholemeal self-raising)
- 250g beetroot, boiled until tender, peeled and grated
Method: How to make chocolate and beetroot brownies
1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease a baking tin of approximately 20 x 30 x 3cm and line the bottom with baking parchment.
2. Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few more minutes to melt completely.
3. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot – be careful not to overmix or it will make the brownies tough.
4. Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes. A knife or skewer pushed into the middle should come out with a few moist crumbs clinging to it. Don’t be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares.
Be careful not to overmix or it will make the brownies tough.