In this super simple recipe, beetroot, chocolate, cocoa powder, brown sugar and crunchy walnuts combine to make a soft, squishy, delicious brownie. Perfect with a cup of tea!
- 500g raw beetroot
- 200g plain chocolate
- 100g butter
- 250g golden caster sugar
- 100g plain flour
- 25g cocoa powder
- 1 tsp. vanilla extract
- 100g white chocolate chunks
- 100g walnuts
- 3 eggs
Put the beetroot into a pan of boiling water and cook until tender. Drain really well, cool, then peel and remove the tops and bottoms. Roughly chop.
Whiz the beetroot until smooth in a blender. Melt the plain chocolate and butter together in a bowl suspended over a pan of simmering water. Stir in the vanilla and beetroot.
In a bowl, whisk the eggs and sugar together until pale and fluffy. Gradually fold the egg and sugar mix into the beetroot and chocolate mix, keeping as much air in as possible.
Sift in the flour and cocoa powder, folding gently, keeping as much air in as possible. Fold in the white chocolate chunks and walnuts.
Pour the mix into a greased and lined 20x30cm cake tin. Bake for 20-25 minutes or until risen - there should be a crust, and a definite wobble to the brownies. Cool in the tin before cutting into squares.