Beetroot brownies.

As the garden is over flowing with beets, and there is only so much beetroot, apple, carrot and ginger juice I can drink. I thought I would make some of these amazing brownies, I had made beetroot cakes before but not these brownies, they turned out delightfully crisp on the outside and deliciously gooey in the middle. It felt like a top secret mission making these, as I had to sneak around in the kitchen so the kids wouldn't see me and want to help! The red from the beets makes enough mess as it is without six little hands spreading it everywhere... meanie, I know.

Enjoy. x

500g whole raw beetroot (3-4 medium beets)

100g unsalted butter, plus extra for the tin

200g bar plain chocolate (70% cocoa)

1 tsp vanilla extract

250g golden caster sugar

3 eggs

100g plain flour

25g cocoa powder

Top, tail and peel the beetroot. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.

Heat oven to 160C. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla.

Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.

Put the sugar and eggs into a large bowl, then beat (with beaters) until pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs and sugar. Try to conserve as much air in the mixture as you can. 

Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

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