Chocolate Beetroot Brownies
Ben and Jamie make a batch of brownies with an unlikely ingredient.
- 75 grams plain chocolate
- 50 grams icing sugar
- 50 grams soured cream
- 250 grams plain chocolate
- 250 grams raw beetroot
- 3 large eggs
- 200 grams light brown sugar
- 100 grams melted butter
- 1 teaspoon vanilla extract
- 100 grams self-raising flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 50 grams ground almonds
- Preheat the oven to 180°C and line a 20 centimeters x 20 centimeters baking tin with non-stick baking paper.
- Melt the chocolate in microwave, stirring occasionally to prevent it over heating. Peel and grate the beetroot.
- Whisk the eggs, sugar, vanilla extract and melted butter in a bowl until it becomes light, pale and fluffy. Fold in the flour, bicarb, baking powder and ground almonds, then stir through the melted chocolate and grated beetroot.
- Spoon the mixture into the 20 centimeters x 20 centimeters baking tin and bake for 40 minutes until risen and cooked through… best to check this by inserting a cocktail stick and making sure it comes out clean.
- Allow to cool before turning out. Melt the chocolate for the icing in a bowl and stir through the icing sugar and sour cream. Dollop the icing over the cooled brownie slab and spread evenly to the edges.
- Cut the brownie into 16 small squares and serve on a board with a dusting of icing sugar.