Beetroot Brownie

One of our absolute favourites, the most delicious brownies with hidden veg! Taken from a Hugh Fearnley Whittingstall recipe

2 hours

Serves 12

What you will need...

  • 250g butter, cut into pieces
  • 250g dark chocolate, broken into pieces
  • 3 medium eggs
  • 250g caster sugar
  • pinch of salt
  • 150g self raising flour (wholemeal or white)
  • 250g beetroot, boiled until tender, peeled and grated
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The method

1

Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.

2

Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt.

3

Stir, then put back in to the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it is a shame not to exploit the warming oven.

4

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

5

Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough.

6

Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it.

7

Don't be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.

8

Note: Make sure you have given yourself time to prepare the beetroot first! I often boil the beetroot the night before, then its just peeling and grating them to do on the day.

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