Chocolate and Beetroot Brownies

 


    250g dark choc broken in pieces

    250g unsalted butter, cubed

    250g caster sugar

    3 eggs

    150g self raising flour

    250g beetroot  boiled until tender, peeled and grated


1.Preheat oven to 180C/350F/gas 4  Grease baking tin 20x30x3 cm and line bottom

2.Mix butter and chocolate in heatproof bowl and put in oven as it  heats up until start to melt. Stir and put back until melted completely.

3.Whisk eggs and sugar together, beat in choc and butter until smooth.  Fold in flour and then beetroot, don’t overmix or brownies will be tough.

  1. 4.Pour into tin, smooth over top.  Bake 20 minutes until skewer comes out with a few moist crumbs clinging to it.  Don’t overcook!  Remove and leave to cool before cutting in squares


This is taken from Hugh Fearnley Whittingstall’s article in the Guardian, he produced lots of other fab recipes using beetroot.  I made it for the first time for a course I was assisting on at the weekend and they were very good.   BUT they took longer to bake, around 30 mins, before then knife coming out sticky.  When they cooled they were not good, all dry and crumbly and when you ate them they made your mouth go all dry.  I wasn’t going to start again so put them in the baking tray in a plastic carrier bag to transport and hoped for the best.  I couldn’t remove them from the tray, too crumbly.  When I took them out the next day they were amazing.  Really soft and gooey and chocolatey and everything, Fab!! Will make again!