Chocolate beetroot brownies

GILL MELLER’S CHOCOLATE BEETROOT BROWNIES

If you like good chocolate brownies, then you’ll love these ones from Gill Meller. Beetroots natural sweetness and unique nutty flavour goes so well with dark chocolate. What’s more, they’re packed with vitamins, minerals, and antioxidants, so  you’ll be able to have that second brownie after all. That is, if there’s any left…

Preparation time 25 minutes | Cook time 20 minutes | Makes 12 – 16 squares

INGREDIENTS

200g of good quality dark chocolate, 70%

2 medium beetroot boiled until tender, peeled and pureed (about 250g)

185g unsalted butter cubed

150g plain flour

50g of coco powder

180g unrefined caster sugar

4 Stonegate Organic eggs

A handful of hazelnuts, bashed

METHOD

  1. Pre heat the oven to 180C/160C fan/gas 4.

  1. Bring a medium sized saucepan half full of water to the simmer over a low heat. Break the chocolate up into chunks and place in a large heat proof bowl with the butter. Sit the bowl over the pan of simmering water and allow to melt, stirring every so often. Remove the butter and chocolate from the heat and allow to cool a little. Meanwhile, beat the sugar and eggs together until pale and fluffy then pour in the melted chocolate and butter. Sieve the flour and coco powder into the mixture and finally fold in the beetroot puree thoroughly to combine.
  1. Line a shallow 20cm square tin (or similar), with a square of non-stick baking parchment. Spoon the mixture into the tin and level it off.
  1. Scatter the bashed hazelnuts over the surface of the brownie, pushing them down into the mixture a little. Bake the brownies for 15 – 20 minutes, until lightly cracked and firm on top, but still a little gooey in the middle. Remove the tray from the oven and allow the brownies to cool for 25 – 30 minutes before cutting and serving.
  1. These brownies will keep well in a tin for up to a week.
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