FOOD

Chocolate Beetroot Brownies

Ben and Jamie make a batch of brownies with an unlikely ingredient.

FOOD

Chocolate Beetroot Brownies

Ben and Jamie make a batch of brownies with an unlikely ingredient.

Ingredients

  • 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

Steps

  1. Preheat the oven to 180°C and line a 20 centimeters x 20 centimeters baking tin with non-stick baking paper.
  2. Melt the chocolate in microwave, stirring occasionally to prevent it over heating. Peel and grate the beetroot.
  3. 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.
  4. 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.
  5. 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.
  6. Cut the brownie into 16 small squares and serve on a board with a dusting of icing sugar.