Dark Chocolate & Beetroot Easter Brownies
Packed with goodness and love, this delicious Easter brownie is perfect to serve up over the Easter weekend to friends and family. It is also picnic friendly! 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
3 bags mini eggs
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.
Before adding to the oven chop up 1 bag of mini eggs and tip into the bowl, mixing gently. Pour into the prepared tin and bake for 25-30 minutes.
Once out of the oven melt the remaining chocolate in a microwave for 1 minute and scatter the mini eggs all over the brownie mixture, pressing them in gently. Taking a teaspoon drizzle the melted chocolate all over the top and allow to cool.
These will make 20 and can keep in the fridge for about a week. They freeze well and are also a delight to share at a picnic or as part of your Easter celebrations.
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