Pudding – Beetroot Brownies (inspired by Hugh Fearnley Whittingstall)
Ingredients (makes about 8 big brownies)
200g dark chocolate (I used Tesco’s Ivory Coast chocolate which has a bite without being too bitter)
200g unsalted butter
200g caster sugar
3 eggs
120g self raising flour
200g beetroot (cooked and grated)
Start by preheating the oven to 180°C and grease a baking tin (about 20cmx20cm)
Break the chocolate into pieces, cut the butter into lumps and put both ingredients in a heatproof bowl in a warm oven for a bit.
Once everything has started to melt, give the mixture a stir and pop the bowl back in the oven for a bit longer to make sure that everything’s nice and liquidy.
In the meantime, whisk together the eggs and sugar and then add the chocolatey, buttery mixture. Fold in the flour, and then fold in the grated beetroot, being careful not to over-mix at this stage.
Pour the lovely chocolate mixture into the baking tin and pop in the oven for 20 minutes.
Once it’s cooked and cooled, cut the brownie wedge into squares, and serve with a generous dollop of creme fraiche and a tiny sprig of mint.
Usually I’m not that much of a brownie fan - I find them a bit too sweet. These beetroot brownies are something else though. The beetroot isn’t that detectable as beetroot, but just a sharp fruitiness that cuts through the chocolate.
Don’t knock them untill you’ve tried them - best brownies I’ve ever had!