A delicious take on a classic! These Brownies are stuffed full of beetroot but you would never know. They are still fudgy and rich but contain much less butter and sugar than usual.
Makes 9 greedy or 12 more sensible pieces.
Prep time 20 minutes
Cook time 30 minutes
400g Cooked Beetroot, grated 120g Butter
200g Plain Chocolate
1 tsp Vanilla Bean Paste
150g Light Brown Muscovado Sugar
100g Caster Sugar
3 Eggs, beaten
120g Plain Flour
30g Cocoa Powder
A pinch of Salt
Preheat the oven to 180c/160fan and line a 20×20 Brownie tin with greaseproof paper.
Melt the butter and chocolate in a saucepan slowly and then allow to cool slightly.
Whisk together the sugars, eggs and vanilla bean paste until light and aerated.
Gradually whisk in the cooled chocolate mixture, followed by the grated beetroot. Sift and fold in the flour, cocoa powder and salt until completely combined. Pour the mixture into the baking tin and bake for 20-25 minutes.
Remove from the oven and allow to cool before slicing into 9 or 12. Serve warm or cooled