Beetroot is something that appears in my fridge in its raw state every once in a while. Whether it’s come from my Mum’s garden, or in a vegetable delivery box, I am always wondering what to cook with it instead of just cooking it through and eating with a salad.
500g whole raw beetroot
100g unsalted butter
1tsp vanilla extract
250g caster sugar
100g plain flour
25g cocoa powder
Begin by peeling the beetroot and chopping into large cubes. (wear gloves to prevent staining your hands)
Place in a bowl and cover with cling film and microwave for 12 minutes. (I found 12 mins to be too long so check during the cooking process)
Whilst the beetroot is steaming, prepare the food processor with the butter, chocolate and vanilla extract. Once the beetroot is cooked add to the processor and whizz until smooth. (I found my blade had to work quite hard to cope and it took a few mins to get a smoother consistency).
In a large bowl prepare the eggs and sugar and blend with an electric whisk until it looks thick and creamy. Add the beetroot mixture to the eggs and sugar and fold together.
Once folded, add the flour and cocoa powder and fold in again to make a thick batter consistency. Add to the baking tray and cook at 180 C for 25 mins or until the top is just starting to crack.
|Before the oven|
|After the oven|
Once cooled you can remove from the tray and cut into brownie sized pieces. I made 12 brownies in this square tin, and each is nice and thick with a chewy consistency. I bought myself a new silicone tray today to make these brownies, and I think it has renewed my love for baking again. I have set aside one for my Mum so she can taste her produce turned into wares, but apart from that I don’t think these will last very long in our house.