Every Sunday mum and I go to our local farmers market to get fresh veggies for the cafe, last week I picked up a beautiful bunch of organic baby beetroots, with the thought of having a go at making beetroot chocolate brownies. Not being game to make it up as I go, I searched for a recipe that inspired me and I found a really simple one from River Cottage.
BEETROOT BROWNIES
250g butter, unsalted
250g dark chocolate
3 eggs
250g caster sugar
Pinch salt
150g self-raising flour
250g cooked and pureed beetroot
INSTRUCTIONS
Preheat the oven to 180˚C. Grease a baking tray 23cm square, or similar.
Melt the butter and chocolate in the warming oven, or over a pan of hot water.
In another bowl, whisk eggs and sugar together, then pour in the melted chocolate and butter. Sift in salt and flour and fold to combine. Fold in the beetroot. (Try not to overwork the mixture).
Pour into the tin and bake for 20-25 minutes. You want the end result to be a little sticky and a little dense. Don't be too concerned if this brownie seems a little cakey at first, once it's cooled it will settle and turn into a delightfully moist brownie. <3
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