30 Aug beetroot brownies
Beetroot brownies sound crazy but they are awesome. Trust me.
3 raw beetroots
100g unsalted butter
100g plain chocolate
1 teaspoon of vanilla extract
250 light muscovado sugar
100g plain flour
50g cocoa powder
50g ground almonds
Handful of roughly chopped hazelnuts
1. Chop the beets into quarters and place in a saucepan. Cover with water and bring to the boil, simmering for 25 minutes until tender. Discard the cooking water.
2. Place the tender beets into your food processor. Break the chocolate into chunks and chop the butter into cubes. Add to the food processor – the heat from the beetroots will melt the chocolate and butter while you whizz the lot into a smooth paste.
3. Sieve the flour into a large mixing bowl. Mix in the cocoa, ground almonds and chopped hazelnuts.
4. Place the vanilla extract, muscovado sugar and eggs into a second large mixing bowl. Use an electric whisk to beat until lovely and frothy.
5. Add the beetroot and chocolate mix into the sugar and butter mixture. Stir lightly until well-combined.
6. Combine the beetroot mixture to the flour, mixing lightly until well-combined.
7. Pour the batter into a 20cm x 30cm baking dish lined with parchment paper. Cook for 25 minutes at 180c/160c/Gas Mark 4 until risen and cooked through.
8. Allow to cool completely in the tin before cutting into squares. Serve with a dusting of icing sugar.
This recipe first appeared in Insider Magazine in The Irish Independent on August 28th