Who doesn’t love chewy, melt in the mouth chocolately brownies? Mmmm…
I bake brownies a LOT and like to try different variations. I’ve never used beetroot and chocolate together at home, so was keen to try this Rachel Allen recipe out. I’ve made a couple of small changes (basically more beetroot and chocolate) and am really pleased with how they turned out – moist, crumbly and yummy!
You will need:
300g cooked beetroot
300g dark chocolate
250g butter, softened
300g caster sugar
75g plain flour
50g cocoa powder
½ tsp baking powder
Pinch of salt
What to do:
- Preheat the oven to 180C/160C fan/gas 4 and grease your baking tray with butter or line with baking paper.
- Place the chocolate in a heatproof bowl and melt over a saucepan of simmering water. Once it’s melted, take it off the heat.
- Place your cooked beetroot in a blender and whiz until it’s a smooth purée.
- Cream the butter until soft in a large bowl and add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs, mixing all the time so it doesn’t curdle.
- Add in the puréed beetroot and melted chocolate then sift in the remaining ingredients, folding them in until fully combined. Tip the batter into the prepared cake tray, smoothing the top with a spatula.
- Bake in the oven for 30-35 minutes or until the centre of the cake is almost set but still wobbles when you gently shake the tin. Remove from the oven and place on a wire rack to cool.
- Cool completely in the tin before carefully removing it and cut into squares to serve. Sometimes it’s easier to cut when it’s been in the fridge for a few hours.
The best part of these (apart from the eating) is seeing people’s reaction when you tell them they’re eating beetroot!
Let me know if you bake these and what you think?