I am yet again in a glut of beetroot after a chum kindly bestowed a tray full of goodies from their allotment. So I thought I'd better try something different.
A few years ago I tried a National Trust recipe for a beetroot chocolate cake and I have made my own version.
Beetroot chocolate brownies
175g Dark chocolate
150g Unsalted butter
150g Caster sugar
2 eggs, beaten
150g beetroot grated
175g plain flour
1 tsp baking powder
For the chocolate frosting:
50g unsalted butter at room temperature
25ml milk
150g icing sugar, sifted
20g cocoa, sifted
Preheat oven to 200 C. Line a 17.5 x 27.5 cm brownie tin with greasproof paper and lightly grease.
Melt the chocolate and the butter in a metal bowl over a saucepan of barely simmering water. (It is crucial that no steam escapes and use a metal spoon or rubber spatula to stir). Once melted stir in the sugar and the eggs. Sieve the flour and baking powder together in a bowl and add the wet ingredients. Finally add your beetroot and mix everything well. Pour into the prepared tin and cook for 20-25 minutes until a skewer comes out clean.
Once cool mix all the frosting ingredients together and blend well with an electric whisk, I find it looks better not smoothed down too much on top of the brownies, keep it rough.
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I should also mention that in my previous Beetroot entry I wrongly said that beetroot in white sauce is my Mother-in-law's way of serving it. Father-in-law has since pointed out that it was his mother's recipe and he used to have it as a boy, so it seems it's passing down the generations. I have also since been looking in some of my older recipe books and I can find a similar recipe from circa 1940 so there we are, a bit of history of beetroot and my in-laws for you!
Beetroot chocolate brownies
175g Dark chocolate
150g Unsalted butter
150g Caster sugar
2 eggs, beaten
150g beetroot grated
175g plain flour
1 tsp baking powder
For the chocolate frosting:
50g unsalted butter at room temperature
25ml milk
150g icing sugar, sifted
20g cocoa, sifted
Preheat oven to 200 C. Line a 17.5 x 27.5 cm brownie tin with greasproof paper and lightly grease.
Melt the chocolate and the butter in a metal bowl over a saucepan of barely simmering water. (It is crucial that no steam escapes and use a metal spoon or rubber spatula to stir). Once melted stir in the sugar and the eggs. Sieve the flour and baking powder together in a bowl and add the wet ingredients. Finally add your beetroot and mix everything well. Pour into the prepared tin and cook for 20-25 minutes until a skewer comes out clean.
Once cool mix all the frosting ingredients together and blend well with an electric whisk, I find it looks better not smoothed down too much on top of the brownies, keep it rough.
----
I should also mention that in my previous Beetroot entry I wrongly said that beetroot in white sauce is my Mother-in-law's way of serving it. Father-in-law has since pointed out that it was his mother's recipe and he used to have it as a boy, so it seems it's passing down the generations. I have also since been looking in some of my older recipe books and I can find a similar recipe from circa 1940 so there we are, a bit of history of beetroot and my in-laws for you!
Beet
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