Chocolate & Beetroot Brownies

A community recipe by sethyoung

Not tested or verified by Nigella.com

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Introduction

At first I thought it strange that a brownie would contain beetroot but my apprehension was soon abated when I tried my first. The beetroot isn't noticeable in the tasting but it adds a sweetness & moistness to the brownies that is hard to match. These can be made with gluten-free flour & that's how I made them first. I've made batches & batches of these brownies & they are very popular. As brownies go, this isn't too bad on the waistline but that's something I take no notice of: make a cake & eat it, I say!

Ingredients

Serves: 18-20

Metric Cups

For the Brownies

3 medium eggs
250 grams light brown muscovado sugar
1 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons maple syrup
40 grams self-raising flour
40 grams plain flour
1 teaspoon bicarbonate of soda
¼ teaspoon salt
25 grams cocoa powder
50 grams ground almonds
250 grams beetroots (cooked - from a vacuum pack)
100 millilitres coffee
30 millilitres oil
250 grams plain chocolate

For the Chocolate Ganache (Optional)

100 millilitres double cream
100 grams dark chocolate (broken up)

For the Brownies

3 medium eggs
9 ounces light brown sugar
1 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons maple syrup
1 ounce self-rising flour
1 ounce all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 ounce unsweetened cocoa
2 ounces almond meal
9 ounces beets (cooked - from a vacuum pack)
3½ fluid ounces coffee
1 fluid ounces oil
9 ounces plain chocolate

For the Chocolate Ganache (Optional)

3½ fluid ounces heavy cream
4 ounces bittersweet chocolate (broken up)

Method

Chocolate & Beetroot Brownies is a community recipe submitted by sethyoung and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the Brownies:

Pre-heat oven 140C (fan assisted)

Melt chocolate in a bowl over simmering water, ensuring that base of bowl does not come in contact with water. Or, microwave, stirring regularly. Place chocolate to one side to cool

Break eggs into a large bowl, add sugar, vanilla & beat until lightly frothy and well combined

Add honey, syrup & mix until a fluffy, smooth consistency has formed.

Fold in flour, bicarb, salt, cocoa & ground almond. Mix until well combined. Will be quite a thick consistency but is best mixed by hand & with a spatula.

Add beetroot, oil & coffee and stir.

Scrape chocolate into bowl & mix. Will appear quite thick but continue stirring until a smooth texture is formed. Everything should now be well combined & no individual ingredients identifiable.

Pour into lined baking tin & bake for 1 1/2 hrs. Brownie made need turning after first hour to ensure even cooking. Should be nice even bake on-top & a skewer mostly clean when removed.

For the Ganache:

Melt in pan, over medium heat stirring continuously until all chocolate has melted and heat for a further minute. Do not allow simmer or boil.

Take of heat and allow to cool.

Should be shiny, slightly thicker than it started. It will set on top of brownie.

Spread (mostly) cooled ganache on cooled brownie.