RiverCottage do a wicked Chocolate and Beetroot Brownie recipe having now tried and tested it out for the first time yesterday. I totally love RiverCottage and Hugh Fearnley-Whittingstall and find their recipes consistant.
Beetroot is easy to grow and use, I even like the stained red hands one is left with. My father cooks and eats beetroot fanatically, always boiling it then letting it cool to eat with salad. I prefer beetroot grated raw or cooked in a dish, like beetroot curry or soup.
RiverCottage have placed the recipe under October on the website, however beetroot can be harvest throughout the summer and autumn months.
This recipe makes a lighter version than the full chocolate, its got the punch and hook of a brownie still, and a fuller cake feeling from the beetroot. I had the batch in the oven for the full 25 minutes and wished i’d pulled them out the oven at 20 minutes as they carry on cooking in the dish.
• 250g/10oz good, dark chocolate (70% cocoa solids), broken into pieces
• 250g/ 10oz unsalted butter, cut into cubes, plus more for greasing
• 250g/10oz caster sugar
• 3 free-range eggs
• 150g self-raising flour (we used wholemeal self-raising)
• 250g of beetroot, boiled until tender, peeled and grated
Method: How to make chocolate and beetroot brownies
1. Preheat oven to 180C/350F/Gas Mark 4. Grease a baking tin of approximately 20x30x3cm and line the bottom with baking parchment.
2. Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few more minutes to melt completely.
3. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot – be careful not to overmix or it will make the brownies tough.
4. Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes. A knife or skewer pushed into the middle should come out with a few moist crumbs clinging to it. Don’t be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares.
- Projects ” How-To’s ” Beetroot Chocolate Fudge Cake (cutoutandkeep.net)