Beetroot Brownies
This recipe is a slightly modified version of this one from the River Cottage.
Ingredients
150g of flour
250g of boiled, cooled, peeled beetroots
250 of dark chocolate (60%)
250g of sugar
250g of butter (unsalted)
3 large eggs
1/2 tsp of baking powder
1/2 tsp of baking soda
pinch of salt
Baking Time!
- Preheat the oven to 180C.
- Melt the dark chocolate and the butter in the microwave at 15 second intervals. Stir after each interval. Keep repeating the process the until the chocolate and butter are fully melted.
- Mix the sugar and eggs on a high speed until well combined.
- Slowly add the chocolate to temper the egg-sugar mixture. Otherwise you will scramble the eggs.
- Sift in the flour, baking powder and baking soda. Mix on low speed or use a spatula and fold it in.
- Finally, finely grate the peeled beetroots and fold it into the mixture.
- Bake for 20-25 minutes in a medium sized baking dish.
- Let cool for about 30 minutes. Serve plain or with some ice cream! Enjoy :)
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