The beetroot chocolate brownie

This one is a winner. Definitely. It was gone in such a short time from the kitchen bench, it did not even have time to move from it!

I tried some beetroot chocolate cake recipe a while ago, but was not completely won over.  This time it is different. The recipe is inspired from BBC Good Food.  I added cocoa nibs and pieces of chocolate.

Ingredients:

This makes quite a large brownie. For a 18×18 cm square tin divide by two.

• 500 g beetroot steemed (3-4 medium beets)
• 100 g unsalted butter, plus extra for the tin
• 200 g dark chocolate (70% cocoa)
• 1 tsp vanilla extract
• 250 g  caster sugar
• 3 eggs
• 100 g plain flour
• 30 g dutch cocoa powder
• 100 g cocoa nibs
• 150 g dark cooking chocolate cut in chuncks (0.5 mm max)

Method:

1. Peel the beetroot, steam the beetroot. Place in the food processor to reduce to a mash.

1. Heat oven to 180°C.
2. While the beetroot cooks, butter then line the baking tin. Melt the butter and chocolate together. Add to the beetroot and blend until super smooth. Add the cocoa.
3. Put the sugar and eggs into a large bowl or food processor, then beat until thick, pale and foamy, about 2 mins. Add in the chocolate-beetroot mix.  Add the flour and gently fold in using a large spatula.
4. Pour into the prepared tin, place on top the cocoa nibs and cut chocolate chips and using a fork insert it into the mix.  You can alternatively add them at the same time as the flour, it should work, I have not yet tried that way.
5. Bake for 25 mins or until it starts to crack (but not too much) on top and is just set in the middle.
6. Cool completely in the tin, then cut into squares and dust with cocoa powder.