So after posting this photo of the brownies I made today I thought I would put up the recipe on the blog. It's not my own, but one taken from River Cottage...am I allowed to post a recipe that's not my own? Anyway here's what I did!
You will need:
•250g unsalted butter, cut into cubes
•250g dark chocolate (70% cocoa and green and blacks for extra yummy ness!) broken into pieces
•3 medium eggs
•250g caster sugar
•A pinch of salt
•150g self raising flour
•250g of beetroot, peeled and boiled until tender, cooled then grated
So the steps:
Preheat the oven to 180 degrees Celsius/ gas mark 4. Then grease and line a shallow baking tray (20x25cm approx) with grease proof paper
Wash, peel and chop up the beetroot, then put in a saucepan to boil until tender. Over the saucepan (or another saucepan of boiling water) melt the butter and chocolate in a large bowl
After the chocolate and butter has melted put to one side whilst you whisk together the eggs and sugar. I did this bit in my food processor. Then add the eggs and sugar to the chocolate mix, folding the mixture together until smooth
Sift the flour into the mixture with the salt. Gently fold the mixture together.
Hopefully the beetroot should be tender by this point, or before! So drain and cool. Then grate, again I used the food processor for ease! but regular grating would do! It doesn't have to be finely grated
Finally fold in the beetroot to the mixture. Take care not to over stir the mixture or the brownies will be to dense
Pour the mixture into the tin and make smooth and level
Bake in the oven for 20-25 minutes, when done the skewer inserted should
come out with a few crumbs. Transfer to a wire rack to cool
By this point your house will smell delicious!
We ate our brownies still warm with vanilla ice cream ( and sprinkles obviously) but the brownies are also great when cooled as they go fudgier!
This is a really easy treat to make, and slightly healthier than your normal brownie, so as a matter of fact I'm off to have my second of the day!