serves 15
difficulty Moderate
equipment
  • oven
  • baking tin
  • baking paper
author Shaheen
write-up Write Up
forked from Beetroot and chocolate brownies
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
250 g   250 g unsalted butter (cut into cubes)  
  1. preheat the oven to gas mark 3/170oc.
  2. lightly grease a baking tin. line the bottom with baking paper too.
  3. put the cubed butter and chocolate into a bain marie or heatproof bowl and melt the chocolate and butter in the bowl held over a pan of simmering water.
  4. in another bowl, whisk the golden sugar with the eggs.
  5. stir in the melted chocolate mixture and stir to combine.
  6. sift in the flour and salt, stir gently, folding in the (optional) almonds and beetroot. pour carefully into the prepared tin.
  7. bake for 20-25 minutes. be very careful not to overcook the brownies.
  8. remove from the oven, then stand the tray on a wire rack until cool enough to cut into squares.
200 g   200 g plain chocolate (about 70% cocoa solids) (roughly chopped)  
250 g   250 g golden caster sugar  
  3 whole 3 whole eggs  
150 g   150 g self-raising flour (we use wholemeal self-raising)  
    pinch of salt  
50 g 1 whole 50 g (1 whole) blanched almonds (roughly chopped (optional))  
250 g   250 g raw beetroot (peeled and grated)