Food // Beetroot Chocolate Brownies {trust me they're amazing!}

July 19, 2018

It's that time of year again where our allotment is suddenly producing overtime. We're inundated with courgettes and kale which I have to keep coming up with recipes for. I love it, it forces me to come up with new things and use our produce straight out of the ground that we've spent time growing. I promise to get an allotment post up soon! One of my favourite summer recipes when we have a glut of beetroot is to turn them into chocolate brownies. At the weekend we were hosting a BBQ and these were perfect, and I almost prefer them to regular brownies? They're not exactly a health food with butter, a block of chocolate and sugar added but delicious, and you feel like you're getting some beetroot at least... 

I've adapted this recipe from BBC Good Food but didn't bother faffing around with folding the mix/sifting etc. You'll need a food processor to make it super easy.

500g whole raw beetroot {about 3/4 medium size}
100g unsalted butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar {I used regular caster sugar as had run out and they were still good}
3 eggs
100g plain flour
25g cocoa powder

- Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.

- Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.

- Then add the sugar, eggs, flour and cocoa into the food processor and whiz up until combined and smooth. Try not to eat *too* much of the mixture, it's ridiculously delicious.

- Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

I prefer to have brownies slightly under rather than over {they might as well be a cake if you want them overdone?!} so make sure you check them regularly at the end. Some will always be gooier than others.

Serve on their own, or with berries and ice cream as a dessert.

R <3 xx 

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