Beetroot and ginger brownies

02/04/2013

I recently tried this recipe and love it - unfortunately nobody else in my family does. If you are a beetroot and chocolate fan, you should enjoy this. And it is sooo beautiful - a deep, luscious unmistakably beetroot colour.

Ingredients

• 500g fresh beetroot

• 100g unsalted butter, plus extra for the tin

• 200 plain chocolate (70% cocoa) (I used Whittakers 72% cocoa chocolate)

• 1.0 tsp vanilla extract

• 250g golden caster sugar

• 3 eggs

• 100g plain flour (use buckwheat flour for a gluten-free version)

• 25g cocoa powder

• 3 balls of stem ginger (I used a 1cm cube of fresh ginger root, grated fine)

Preparation

Line a 20 x 30cm tray with greaseproof paper.

Simmer the beetroot in hot water until soft, then wearing rubber gloves slip off the skins. (I didn't bother removing the skins because I scrubbed the beets really well before simmering and they had thinnish skins).

Once the beetroot are cooked heat oven to 180C.

In a food processor or good blender, mix together chocolate, hot beetroot, ginger, butter and vanilla. Whizz until the mix is as smooth as you can get it.

Put the sugar and eggs into a large bowl and beat until thick, pale and foamy. Fold the beetroot mix into the whisked eggs.

Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

Pour into the prepared tin and bake for 45 minutes or until there is just the slightest quiver on top.

Allow to cool in the tin, then cut into squares.

Submitted by Tushar

Source: Girl Interrupted Eating