Friday, 9 January 2015

Beetroot brownies


3 eggs, 250g salted butter, 250g dark chocolate, 250g caster sugar, 150g self-raising flour, 250g grated beetroot (approx 2 beetroots).
Serves: 10 Preparation: 1 hour

There is a saying, a very good saying; "if it ain't broke, don't fix it."
This is good advice, except to people who are creative. It's just not applicable! Being creative means the desire to explore and perfect an idea will never really be fulfilled, and it is with this in mind that I give you the beetroot brownie. The gungey, squidgy glory of a good brownie is a formula which needs very little tinkering with, but like making chocolate cake without grated beetroot is unthinkable to me now, so it goes with brownies. That added moisture, that depth of flavour, that incredible colour... you absolutely have to try it.

1) To prepare the beetroot, wash them and slice off the stalks and leaves. Then peel and grate into a bowl

Break the chocolate into a heatproof bowl, add the butter and set it on a pan of hot water to form a bain marie. Stir until the butter and chocolate melt completely.

Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth.

Sift the flour over the chocolate mixture, then gently fold it in. Fold in the grated beetroot, then pour into a greased baking tin and smooth with a spatula.

Bake for 20 – 25 minutes at gas mark 4 until a skewer inserted into the centre comes out with sticky crumbs. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.

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