Beetroot Brownies

Ingredients

150g grated beetroot

100g dark cholocate (roughly chopped)

50g butter

125g caster sugar

2 medium eggs

50g self raising flour

20g cocoa powder

Utensils

Grater or food processor

Medium saucepan

Mixing bowls

Wooden spoon or whisk

Baking tray (about 8x8 inch)

Parchment paper

Spatula

Step-by-step instructions

1. Prepare the Beetroot:
   1. Start by peeling and finely grating 150g raw beetroot. You can use a food processor to speed up this process, or grate it manually using the fine side of a box grater. Set the grated beetroot aside.
2. Preheat the Oven:
   1. Preheat your oven to 180°C (350°F). Line an 8×8 inch baking tray (or similar size) with parchment paper. This will make it easier to remove the brownies after baking.
3. Melt the Chocolate and Butter:
   1. In a medium saucepan, melt the 100g dark chocolate and 50g butter over low heat, stirring occasionally until smooth. Once melted, remove the pan from heat and let the mixture cool slightly.
4. Mix the Wet Ingredients:
   1. In a large bowl, whisk together the 2 eggs and 125g sugar until the mixture becomes slightly pale and fluffy. This step helps give the brownies a nice light texture.
   2. Gradually stir in the melted chocolate and butter mixture. Mix well until everything is combined.
5. Add the Dry Ingredients:
   1. Sift the 50g self-raising flour and 20g cocoa powder into the chocolate mixture. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Try not to overmix at this stage to keep the brownies tender.
6. Incorporate the Beetroot:
   1. Add the grated beetroot to the brownie batter and fold it in until evenly distributed. The beetroot adds moisture and a subtle earthy sweetness, enhancing the texture without overpowering the chocolate flavour.
7. Pour into the Baking Tray:
   1. Pour the brownie batter into the lined baking tray, spreading it out evenly with a spatula.
8. Bake:
   1. Place the tray in the preheated oven and bake for 20-25 minutes. The brownies are done when the edges are set and a toothpick inserted into the centre comes out with a few moist crumbs (but not raw batter).
   2. Avoid overbaking, as you want the brownies to remain fudgey in the centre.
9. Cool and Serve:
   1. Once baked, remove the tray from the oven and allow the brownies to cool in the tray for about 10-15 minutes.
   2. Carefully lift the brownies out using the parchment paper and transfer them to a wire rack to cool completely.
   3. Once cooled, cut into squares and enjoy!

Tips!

• Grating the Beetroot: Use the finest side of your grater for a smooth texture, or a food processor for ease.
• Chocolate Quality: Use high-quality dark chocolate for the best flavour. Around 70% cocoa solids is ideal.
• Optional Add-ins: You can fold in some chopped nuts, chocolate chips, or a teaspoon of vanilla extract for extra flavour and texture.
• Storage: Store these brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well!