Brownies with a twist…

…added beetroot!

These brownies are delicious, really moist, and very yummy.
And they have beetroot in them, so they are a funny browny purple colour.

You would be forgiven for thinking that the addition of beetroot would make these brownies healthier than regular brownies.
It may well, by the addition of some extra fibre and nutrients, but I am sad to say that I think that the packet of butter, the chocolate and the sugar, probably outweigh any benefits.
Still a delicious way of using up beetroot though, and we can all pretend that it is healthy…

The recipe is from Hugh F-W and his River Cottage Everyday book, which I love.

This is what you need:

  • 250g butter, cut into cubes-Hugh say s unsalted, and then adds a pinch of salt. I never really understand this, and use salted butter as that is what we tend to have in the fridge, and then omit the pinch of salt
  • 250g dark chocolate, broken into pieces
  • 3 medium free range eggs (I used large, as that was what we had, and it was fine)
  • 250g caster sugar
  • 150g self-raising flour-you can use plain or wholemeal-I used plain wholemeal and added a generous tsp of baking powder
  • 250g beetroot-boiled until tender, then peeled and grated

This is what you do:

  • Grease a brownie tin-ours is about 25cmx18cm
  • Pre-heat the oven to 180C.gas mark 4
  • Put the butter cubes and chocolate pieces in a bowl, in the oven for a few minutes, then take it out and stir it, then put it back in for another few minutes until it has melted completely (You can obviously do this in the conventional way, in the microwave or over a pan of boiling water, but as Hugh points out, it seems a shame not to make use of the oven heating up-top frugal marks there Mr F-W)
  • Whisk the eggs and sugar together in a large bowl until combined, then beat in the melted butter and chocolate and mix until smooth
  • Add the flour (+/- salt +/- baking powder) and fold in
  • Fold in the grated beetroot-being careful not to overmix
  • Pour/slop into the tin, and bake for 20-25 minutes, until a knife inserted into the middle comes out ‘with a few moist crumbs clinging to it’
  • Remove from the tin and leave to cool on a wire rack

No photo I’m afraid, it all got scoffed before I remembered to take one. You would have thought that after a year of blogging, I would have got the hang of this by now…



12 thoughts on “Brownies with a twist…

  1. Sounds excellent as my two fave foods are chocolate and beetroot, though not usually together…I am willing to give the beetroot brownies a go! I did put beetroot in with my homemade potato salad once, that resulted in an interesting colour that everyone seemed to avoid! But I thought it tasted great! Xx

  2. My larger lad loves to make the chocolate brownies from Hugh’s Family cookbook – which has a couple of pages plastered in chocolatey stains to prove it!

    • Glad it’s not just me who does that to cookbooks 🙂 Although I haven’t got the excuse of being young enough not to be tidier in my baking!

  3. Yum. I’m gluten and dairy free these days … yawn … but I’ve just discovered Harry Eastwood’s glorious book of cakes – there’s beetroot in the chocolate one – I’ve got beetroot. I MUST try it!

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