Beetroot Brownies anyone?
Today I have a guest post for some Beetroot Brownies from Haywards.
They say: “Our baby beetroot adds a sweet and sour zing and a burst of colour to these chocolate-laden brownies.”.
How To Make Beetroot Brownies:
Ready in 45 mins, plus cooling
- 250g unsalted butter, cubed, plus extra for greasing
- 250g dark chocolate, broken into small piece
- 250g caster sugar
- 4 eggs, beaten
- 175g self-raising flour, sifted
- A pinch of sea salt
- 350g Haywards Baby Beetroot, rinsed
- Icing sugar, for dusting
How To Make:
- Preheat the oven to 180C/160C fan/gas 4 and grease and line a rectangular baking tray with baking paper.
- Melt the butter and chocolate in a large plastic bowl in the microwave for 2 mins. Mix until smooth and allow to cool. In a separate bowl, whisk the egg and sugar together.
- In a food processor or with a hand blender in a bowl, purée the baby beetroot. Beat the egg mixture into the cooled chocolate and butter, then mix in the beetroot. Fold the flour and sea salt into the batter, then pour it into the baking tray.
- Bake for 30-35 mins, until firm and crisp on top and soft in the middle. Cool for 5 mins, then cut into squares, dust with icing sugar and serve.
*Recipe and recipe photography by Haywards*
*No Payment was received*
What do you think of these Beetroot Brownies?
Fancy trying them?
You might also like:
Brilliant Beetroot Chocolate Fudge Brownies:
Beetroot and chocolate go perfectly together, don’t you think?
Did you know vinegar used to be added to eggless cakes during the war as a raising agent – so beetroot in malt vinegar is perfect for those sweet treats! How fun.
These are not as naughty as normal chocolate brownies, and you can be sure that you are all getting one of your five-a-day too, plus, they make PERFECT school lunch box treats for the children.
What’s not to love?