I made these brownies with beetroot and blueberries today, reducing the fat and upping the antioxidants without making something unpleasant!
Anyone that thinks beetroot needs to remain in a vinegar-y jar, only to come to the table with corned beef and cold meats, I urge you to try something new - get some raw from a farm shop (or garden/allotment - ours came from Ash's Granny's farm) or some boiled, vacuum packed ones that you can get in most supermarket chilled veg sections (NOT in vinegar) and give this recipe a go!
There are other ones out there, by the way - if you don't like this one there is a similar one on bbc good food (no blueberries) and I know Hugh Fernley-Whittingstall has done some because he inspired me last year!
Remember, whilst working with beetroot, to avoid "murderer hands" you should wear plastic gloves!
Remember, whilst working with beetroot, to avoid "murderer hands" you should wear plastic gloves!
3-4 medium raw beetroot, peeled, topped & tailed, chopped into chunks
100 g margarine/ butter 200 g plain chocolate
250 g golden caster sugar (or soft dark brown sugar gives a denser brownie)
3 large eggs
100 g plain flour
40 g cocoa powder
100 g Blueberries (optional)
50 g extra chocolate chopped (optional)
*Pre-heat oven to 180C/160C fan/gas 4.*
1. Put the beetroot into a bowl. Add a splash of water, cover with cling film, then microwave on High for 10-15 mins (until tender).
2. While the beetroot cooks, grease & line a 9 inch square cake tin. Roughly chop the 200 g of chocolate and cut the butter into cubes. Drain off any excess liquid from the beetroot, then whizz them down as smooth as you can with your choice of blender, food processor or hand held whizzer.
3. Melt the 200 g of chocolate and butter over a water-bath whilst you blitz the beetroot down, then stir them together and leave to cool slightly.
4. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter. If you’re using the optional extras, stir them in now, very gently.
5. Pour into the prepared tin and bake for 25-35 mins or until risen all over, with an even crust. Cool in the tin, then cut into squares – makes 16 brownies in that size tin, but they are nice and deep.
