serves 15
time 70 min
difficulty moderate
equipment
  • 20x30cm baking tin
  • baking paper
  • heatproof bowl
  • oven
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
250 g   250 g unsalted butter (cut into cubes, plus a little more for greasing)  
  1. preheat the oven to 170c / 325f / gas mark 3.
  2. lightly grease a baking tin that's roughly 20cm x 30cm in size and at least 2cm deep. line the bottom with greaseproof paper and butter the paper, too.
  3. melt the chocolate and butter in the conventional manner, in a bowl held over a pan of barely simmering water.
  4. in another bowl, whisk the sugar with the eggs until smooth and creamy.
  5. stir in the chocolate mixture until well combined.
  6. sift in the flour, stir, fold in the walnuts (if using) and beetroot.
  7. pour into the prepared tin.
  8. bake for 20-25 minutes, until a knife or skewer comes out with a few moist crumbs clinging to it - be careful not to overcook the brownies.
  9. remove from the oven, then stand the tray on a wire rack until cool enough to cut into squares.
250 g   250 g plain chocolate (about 70% cocoa solids) (broken into squares)  
200 g   200 g palm sugar  
  3 whole 3 whole eggs  
  1 tsp 1 tsp baking powder  
100 g   100 g almond flour  
50 g   50 g coconut flour  
75 g   75 g broken walnuts (optional)  
250 g   250 g beetroot (grated)