It’s no secret that I love baking with veg, but the pairing of beetroot and chocolate might be a little more unexpected than your average carrot cake or pumpkin pie! In this beetroot espresso brownie, the sweet, earthiness of the beetroot perfectly pairs with the rich chocolate, all enhanced by a bitter coffee twist. Great for friends who have less of a sweet tooth! To make them, you will need:
200g raw beetroot (around 2), peeled and finely grated (use gloves!)
250g 70% dark chocolate
200g unsalted butter
2 heaped teaspoons instant coffee granules
400g caster sugar
4 medium eggs, beaten
50g cocoa powder
50g plain flour
pinch of salt
Preheat the oven to 180°C/160°C fan/gas mark 4. Line a shallow 20 cm square tin with parchment paper. Melt the chocolate, butter and coffee granules very gently in a large, heavy-based saucepan over a low heat.
Remove from the heat and stir in the beetroot, caster sugar and beaten eggs. Combine thoroughly before adding the cocoa powder, plain flour and a pinch of salt. Stir well.
Pour the mixture into the prepared tin and bake for 30 minutes until just cooked – remember that brownies are easy to overbake. The top should be a paler brown and the middle should still be dark in colour and only just firm.
Allow to cool completely in the tin before slicing, as it will continue to cook until cooled. Serve with strong coffee.
What are you baking this weekend?
Recipe via Georgina Fuggle.