Nutty Beetroot Brownies
These deliciously fudgy brownies are packed full of earthy goodness from the beetroot – using the beets also means less sugar and butter. These brownies are a wonderful use for the humble beetroot and perfect alongside a cup of tea or coffee. They also keep wonderfully in a tupperware for a few days – if they last that long!
No beetroot? You can use butternut squash or sweet potato purée as a replacement.
Guest chef Storm Ashdown @whatstormeats
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
600 g Beetroots
50 g Walnuts (chopped)
100 g Unsalted butter
250 g Dark chocolate
250 g Golden caster sugar
1 tsp Vanilla extract
50 g Cocoa powder
150 g Plain flour
25 g Icing sugar
- Wearing gloves, top and tail the beetroot and peel (save them peels for roasting in the oven!). Chop into pieces; add a splash of water, cover, and pop in the microwave for about 15 mins until the beetroot is soft. Pour away any residual liquid into a little bowl for later and leave to cool for 10 mins.
- Preheat the oven to 180 degrees. Line a deep baking tray or cake tin with unbleached compostable baking paper and grease with a little neutral oil.
- In a saucepan, melt the butter and 200g of chocolate on a low heat until smooth. Leave to cool.
- In a food processor, add the beetroot, chocolate/butter mix, and whizz to form a smooth batter-like consistency.
- In a separate bowl, add the sugar, 1 tsp of vanilla and eggs and beat until creamy. Gently fold in the beetroot mixture little by little. Then add the flour and cocoa powder.
- Once the mixture has been combined, add the chopped walnuts and chunks of the remaining chocolate.
- Pour the brownie mix into a lined tin. Spread out so the surface is even, then bake for 55 minutes to 1 hour until only a few crumbs remain when you poke with a skewer or cocktail stick.
- Remove the brownies from the oven and place on a wire rack. Leave until entirely cool, then lift out of the tin. Dust with the cocoa powder and cut into 20 squares.