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.
1 Punnet raspberries
3 Medium eggs
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
Pre heat the oven to 160° (fan forced).
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.
Grease and line a 25x20cm baking tin.
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.
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.
Add one egg at a time, beating in-between. Follow this by adding in the vanilla extract and the grated beetroot.
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.
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.
Allow too cool on a wire cooling rack before lifting out of the tin and slicing up into squares.
Dust the top of the brownie squares with cocoa powder.
Serve: 6 large brownies
Prep time: 15-20 minutes
Cook time: 1hr