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Chocolate & beetroot brownies

Chocolate & beetroot brownies

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Serves: 18-20

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  • Gluten Free
What does this mean?

At first I thought it strange that a brownie would contain beetroot but my apprehension was soon abated when I tried my first. The beetroot isn't noticeable in the tasting but it adds a sweetness & moistness to the brownies that is hard to match. These can be made with gluten-free flour & that's how I made them first. I've made batches & batches of these brownies & they are very popular. As brownies go, this isn't *too* bad on the waistline but that's something I take no notice of: make a cake & eat it, I say!

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Ingredients

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For the brownies

  • 250 grams plain chocolate
  • 3 medium eggs
  • 250 grams light brown muscovado sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 40 grams self-raising flour
  • 40 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 25 grams cocoa powder
  • 50 grams ground almonds
  • 250 grams beetroots (cooked - from a vacuum pack)
  • 100 ml coffee
  • 30 ml oil

For the chocolate ganache (optional)

  • 100 ml double cream
  • 100 grams dark chocolate (broken up)

Method

For the Brownies:

  1. Pre-heat oven 140C (fan assisted)
  2. Melt chocolate in a bowl over simmering water, ensuring that base of bowl does not come in contact with water. Or, microwave, stirring regularly. Place chocolate to one side to cool
  3. Break eggs into a large bowl, add sugar, vanilla & beat until lightly frothy and well combined
  4. Add honey, syrup & mix until a fluffy, smooth consistency has formed.
  5. Fold in flour, bicarb, salt, cocoa & ground almond. Mix until well combined. Will be quite a thick consistency but is best mixed by hand & with a spatula.
  6. Add beetroot, oil & coffee and stir.
  7. Scrape chocolate into bowl & mix. Will appear quite thick but continue stirring until a smooth texture is formed. Everything should now be well combined & no individual ingredients identifiable.
  8. Pour into lined baking tin & bake for 1 1/2 hrs. Brownie made need turning after first hour to ensure even cooking. Should be nice even bake on-top & a skewer mostly clean when removed.

 For the Ganache:

  1. Melt in pan, over medium heat stirring continuously until all chocolate has melted and heat for a further minute. Do not allow simmer or boil.
  2. Take of heat and allow to cool.
  3. Should be shiny, slightly thicker than it started. It will set on top of brownie.
  4. Spread (mostly) cooled ganache on cooled brownie.

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