Beetroot Brownies from James Hillery
The organiser of the Litchfield food festival, knowing I loved a challenge, gave me a call about a week before the show and mentioned one of the sponsors would love it if I could incorporate beetroot into one of my bakes. I had wanted to play around with a beetroot brownie recipe I had seen on Waitrows website, the allotment was awash with them and so my chocolate beetroot brownie was born. Rich, gooey, earthy sweet goodness.
75g unsalted butter, at room temperature, plus extra for greasing
350g raw beetroot, trimmed and cut into large wedges
300g dark chocolate (100% cocoa solids), chopped
200g granulated sugar
2 tsp vanilla bean paste (or extract)
1 tsp salt
4 tbsp plain flour
4 tbsp cocoa powder
75g icing sugar, sifted
- Pre heat the oven to 180 ̊C, 160 ̊C fan.
- Grease and line a 20cm x 30cm baking tin with baking parchment.
- Peel the beetroot, chop into even chunks and add to a pan of water
- Bring to the boil and cook until soft and tender – about 1 hour.
- Drain in a sieve, pop into a food processors and blitz to a purée. Keep 1 tbsp purée for the icing.
- Melt the chocolate with the butter in a large heatproof bowl over a pan of simmering water.
- Leave to cool for about 10 mins and whisk in the eggs, granulated sugar, vanilla, espresso beetroot purée and salt into the chocolate.
- Add the flour and cocoa, fold everything in until just combined.
- Pour into the tin and bake for 35-40 minutes, until it looks cooked and shiny on top and cracks have just started to appear.
- Cool completely in the tin then put in fridge for a couple of hours or overnight before serving.
- Whisk the reserved beetroot purée in with the icing sugar drizzle over the top.
Check out more from James @cluckmuckcook