Beetroot Brownies
(Betroot Brownies) Recipe

Origin: Britain      Period: Traditional

The tradition of putting fruit and vegetables in cakes is an old one and helps in keeping the cakes nice and moist. This is a classic example of this cooking technique.

Ingredients

240g dark chocolate, chopped
100g unsalted buter, cubed
110g plain flour
100g granulated sugar
1 tsp salt
3 eggs
150g beetroot (weighed after boiling until tender, peeling and grating finely)
110g chopped pecan nuts or walnuts
freshly-grated zest of 1 orange
1 tsp vanilla extract
50g raisins (optional)

Beetroot Brownies
(Betroot Brownies) Preparation:

Method:

Combine the butter and chocolate in a bain-marie over (double boiler) over simmering water. Stir until completely molten and combined then set aside to cool.

Meanwhil, sift the flour, salt and sugar into a bowl. Add the eggs, one at a time into the chocolate mixture and beat in with a wooden spoon until thoroughly combined before adding he next egg. Now pour the resultant mixture into the flour mix, beating well to combine thorughly. Add the grated beetroot, nuts, orange zest, vanilla and raisins (if using) and stir to combine.

Line a baking pan about 20 x 20 x 5cm with baking parchment or aluminium foil, butter lightly then pour the chocolate batter inside. Place in an oven pre-heated to 180°C and bake for about 30 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Remove from the oven and allow the brownies to cool completely befor cutting into squares and serving.

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