These brownies are rich and moorish!!
Dark chocolate is known for its antioxidant properties as well as helping to reduce heart disease. Beetroot is also packed with vitamins of Vitamin A, C and B9, with potassium and fibre being also high. This hidden veggie can be a tricky one to get into children so this is always a good recipe to use.
Ingredients:
250g Unsalted butter
250g Dark Chocolate
300g sugar
3 eggs plus 1 egg yolk
1tsp Vanilla
2 large raw beetroot peeled (or use 3 small) Grated or whizzed in a blender
70g Plain flour
60g Coco powder
1/2 tsp Baking powder
1 pinch salt
Method:
Turn your oven on to 180, grease and line a 23x23tin. Take a pan of water on a medium heat and place a bowl over the top. Add into the bowl your butter and 200g of the chocolate. (Save 50g for later). Allow to slowly melt stirring occasionally. When melted turn off and allow to cool. Meanwhile mix together your sugar and eggs. If you have a stand mixer then put it on for about 5 minutes or until pale, creamy and doubled in size. If not this can be done by hand – Just think of the arm muscles you are building!
Next add in the vanilla followed by the now cooled chocolate mixture. Fold together gently until everything is combined. Add in your raw grated or whizzed up beetroot folding into the chocolatey mixture. You will notice a tinge of pink colour emerges. Now sieve in your dry ingredients repeating the folding method, ensuring all the flour is mixed in thoroughly.
Pour into the baking tray and before popping into the oven, nestle the remaining 50g dark chocolate (broken up or sliced into shards) into the brownie mixture. Bake for 25-30 minutes.
Allow to fully cool before cutting into slices. Can be enjoyed cold or warm with ice cream as a pudding.