The first time I baked those was around April/May 2011: my first attempt at brownies and with all the chocolate in it, the addition of beetroots appealed to me…. I will publish the original amounts and those I use nowadays ♥ . The picture itself dates from June 2014
Ingredients:
- 250g dark chocolate (70% cocoa) broken
- 250g butter, cut into cubes ♥ I now use 125g butter + 100ml apple puree
- 250g caster sugar ♥ 150g
- 3 eggs
- 150g self raising flour
- 250g beetroot: boiled until tender, peeled, grated and drained
Preparation:
- Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30×20/ 12″x8″
- Melt the chocolate and butter together in a bowl over a pan of simmering water
- Set aside and once cool down a little, add the apple puree
- Whisk the eggs and sugar together in a separate bowl until well combined
- Beat it in the chocolate mixture until smooth
- Gently fold in the flour
- Same with the beetroot, taking care not to over-mix or it will make the brownies tough
- Pour the mixture in the pan and smooth the top over with a spatula and put in the oven
Baking time
- This is a little more complicated than just giving you a time frame…. start by baking the brownie mix 45 to 50mn, until the top becomes crumbly. The beetroot tends to make the brownies a little too moist inside so I always take it out, cut it in 4 lengths and bake again on a tray, for an extra 5mn each side
