serves 15
difficulty Moderate
equipment
  • 20x30cm baking tin
  • parchment paper
  • hand mixer
author Emma Gardner
write-up Write Up
forked from Beetroot and chocolate brownies
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
170 g   170 g peeled beetroots (about 5)  
  1. chop the beetroots into quarters and place into a small saucepan with a pinch of salt.
  2. cover with cold water then place over a high heat.
  3. bring to the boil then cook for around 10 minutes until they yield softly to a sharp knife.
  4. drain, keeping the bright pink water. puree in a food processor or blender with 2 tablespoons of the cooking juice.
  5. preheat the oven to 170c/325f.
  6. grease a 20x30cm tin and line the bottom with baking parchment.
  7. place the chopped chocolate and cubed butter into a medium mixing bowl. place over a simmering saucepan of water, making sure the bottom of the bowl doesn't hit the water.
  8. stir gently until everything has smoothly melted, then take off the pan and leave to cool a little.
  9. in the bowl of a stand mixer (or with a hand whisk), whisk the eggs and sugar until thick and frothy - it should look paler, but will still be golden from the brown sugar.
  10. stir in the cooled chocolate and butter mixture (it should be body temperature or lower).
  11. sift the flour and baking powder over the top, then fold in with a metal spoon. 12. finally add the beetroot puree and fold it in. transfer to the tin, then sprinkle with the sea salt.
  12. place into the oven and bake for 20-25 minutes, or until the mixture is set and a toothpick comes free with a free damp crumbs.
  13. leave to cool a little then cut into squares. freezes very well, like all brownies (i tend to prefer them after freezing).
160 g   160 g unsalted butter (cubed)  
160 g   160 g dark chocolate (roughly 70%) (chopped)  
80 g   80 g soft brown sugar  
80 g   80 g caster sugar  
  2 whole 2 whole eggs  
100 g   100 g flour  
  1 tsp 1 tsp baking powder  
    big pinch of sea salt flakes (or ground)