Dietary
Vegetarian
Ingredients
- 150g dark chocolate
- 100g milk chocolate (50%)
- 200g unsalted butter
- 250g cooked beetroot
- 3 eggs
- 1/2 tsp vanilla extract
- 200g caster sugar
- 50g cocoa powder
- 50g plain flour
- 1 tsp baking powder
- 100g ground almonds
Method
- Preheat the oven to 180 degrees. Line a rectangular tin, roughly 28x18cm with parchment.
- Put the chocolate and butter into a heat proof bowl and place over a pan of boiling water making sure the water doesn't touch the base of the bowl. Leave to melt, then remove from the heat.
- Puree the cooked beetroot in a blender (to cook the beetroot place in a pan of boiling water for 30-40mins until it's easy to put a knife through and then peel off the skin). Add the eggs one at a time, followed by the vanilla and sugar and blend until smooth.
- In a separate bowl sift the cocoa powder, plain flour and baking powder and then mix in the ground almonds.
- Stir the beetroot mixture into the melted chocolate and then fold into the dry ingredients.
- Pour the mixture into the prepared tin and bake in the oven for 30-35 minutes, until just firm to touch. Insert a skewer into the centre, it should come out slightly sticky - it's important not to overcook. Leave it to cool in the tin and then cut into squares.
NB - To make these brownie gluten free substitute the plain flour with another 50g of almond flour.
