Beetroot and Raspberry Brownies
This chocolatey moist brownie recipe is a perfect way to use up left over beetroot and add vegetables to desserts. The beetroot adds a sweetness and gives it a fudge like texture.
INGREDIENTS:
200g beetroot
1 Punnet raspberries
3 Medium eggs
150g Butter
225g Light muscovado sugar
100g Self raising flour
200g Dark chocolate roughly chopped
1 Tsp vanilla extract
Pinch of sea salt
Cocoa powder for dusting
METHOD:
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Pre heat the oven to 160° (fan forced).
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Prepare the beetroot by peeling and chopping them in half, place in a steamer and cook until they are soft when pricked with a fork. Allow too cool to the touch before grating and setting aside.
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Grease and line a 25x20cm baking tin.
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Fill a medium saucepan a 1/3 with water and bring to a low simmer. Place the chopped chocolate and butter into a medium ceramic bowl that fits on top of the shimmering water bowl. Use a spatula to stir the sides of the bowl until the chocolate is completely melted. Alternatively you can place in a microwave for 1-2 minutes, stirring in-between.
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Combine together the sugar, flour and pinch of sea salt in to a large mixing bowl, pour in the melted chocolate and butter. Use electric beaters to beat until well combined.
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Add one egg at a time, beating in-between. Follow this by adding in the vanilla extract and the grated beetroot.
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Pour the batter into the prepared baking tin, add the raspberries over the top and place in to the oven to bake for 35-40 minutes.
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Use a skewer to poke into the brownie, If it comes out with batter still on it place it back in the oven for another 10 minutes. The brownie has a very moist texture so it is best not to over cook other wise it will become dry.
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Allow too cool on a wire cooling rack before lifting out of the tin and slicing up into squares.
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Dust the top of the brownie squares with cocoa powder.
Serve: 6 large brownies
Prep time: 15-20 minutes
Cook time: 1hr
Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.