Summer is here and the beets growing in the garden are finally at their best! Using beetroot guarantees a moist sponge, stunning colour and earthy depth of flavour. Perfectly balanced with dark chocolate and coffee be prepared for your kitchen to smell irresistible. A word of warning, the beets natural purple colouring gets everywhere!
- 4-5 whole raw beetroot – 450g-500g once trimmed and peeled
- 2 tsp vanilla extract
- 100g salted butter
- 170g dark chocolate
- 40g milk chocolate
- 250g golden caster sugar
- 100g plain flour
- 30g cocoa powder
- 1tbsp instant coffee or one espresso shot
- 3 eggs
- Heat the oven to 180c. Grease a 20 x 30 cm tray. Trim both ends of the beetroots, peel the outer layer of skin and chop into sizable chunks. Place in a microwave proof dish with a splash of water, cover with clingfilm so air cannot escape and microwave until soft. This will take just over 10 minutes. Be careful when removing the cling film as steam escaping from the bowl will be very hot.
2. Once the beets are cooked use a sieve to drain away any excess water. Place the beets into a bowl along with the butter, vanilla, chocolate and coffee. Blend to a paste.
3. Set aside the purple paste and in a separate bowl whisk the eggs and sugar until light, air-rated and silky smooth.
4. Using a metal spoon, fold the purple paste into the egg and sugar mix.
5. Finally fold in the cocoa and flour, keep folding until all comes together. Try to keep in as much air as possible to avoid a flat, dense brownie.
6. Pour into your pre-greased tray and bake for 25 minutes.
7. Leave to cool completely in the tray before turning out and slicing. (and photographing!)
8. Enjoy & share!
All questions and comments welcome below.
Until next time, happy baking.