Flicking through this month's Country Living magazine I came across another recipe for Chocolate Beetroot Brownies, I normally use HFW recipe but thought I would try this one. The result is a very moist chocolatey brownie that also seems light in texture, this is hubby's favourite brownie so far and uses beetroot one of my favourite ingredients due to its vivid colour. Beetroot are very easy to grow in the garden too !
Ingredients
- 250g cooked beetroot ( or you could use a packet) pureed until smooth
- 200g plain dark colour
- 250g butter
- 250g caster sugar
- 3 eggs ( free range please)
- 150g self raising flour, sifted
Method
Preheat your oven to 180c, whilst the oven is warming for eco reasons, I put the butter and chocolate in a bowl to melt in the warming oven. Meanwhile whisk together the butter and sugar until the mixture is light and fluffy, whisk in the butter and chocolate mix when melted and then add the flour, mix well and pour into your lined 30cm by 22cm baking tin.
Bake until well risen and until just slightly moist in the centre. This will be approximately 20 minutes. Allow to cool and then cut in to chunky pieces.
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