Prep 1 hr 20 mins
Cook 35 mins
Rich dark chocolate mixed with beautiful beetroot. A healthy brownie that is sure to surprise you and your kids. 70% cacao dark chocolate provides richness (choc full of antioxidants!) while the beetroot keeps the brownies moist and gives the brownies a beautiful ruby color.
- 400 g beetroots, leaves removed
- 250 g 70% cacao dark chocolate, broken into pieces
- 150 g butter, softened, plus extra for greasing
- 250 g caster sugar
- 3 eggs
- 100 g plain flour
- 50 g cocoa powder
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- Carefully wash beetroot under a cold tap. Do not scrub them – simply rub off any dirt with your fingers. Try to avoid damaging the skin otherwise the beetroot will ‘bleed’ while cooking.
- Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover and continue to simmer for between 30 minutes and 1 hour, depending on the size and age of the beetroot. They are cooked when their skins rub off easily and a knife can easily be inserted into the center of each beetroot.
- Once cool enough to handle, rub the skins off the beetroot and cut beetroot into chunks. Place in a food processor with the dark chocolate and blend until a smooth purée, then set aside. Warm beetroot will melt the chocolate nicely.
- Preheat the oven to 180°C (350°F/Gas 4). If the cake tin (8”x8” square tin) has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
- Mix together the butter and sugar and beat until the mixture is light and fluffy.
- Whisk the eggs together in a small bowl for just a few seconds until mixed, then gradually add these to the creamed butter mixture, beating constantly.
- Beat in the puréed beetroot mixture.
- Sift the remaining ingredients together and fold into the wet ingredients until fully combined.
- Pour the batter into the prepared baking tin reaching half way up the pan and smoothing the top with a palette knife or spatula. There is a bit extra batter that can be poured into a muffin tin (yields 3-4 additional brownies).
- Bake in the oven for 30-35 minutes or until the centre of the cake is almost set but still wobbles when you gently shake the tin.
- Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve. (If you can resist them for that long, these will keep for a few days in an airtight container.).
- Excellent the next day, heated in a microwave or oven, with a scoop of vanilla ice cream.