Best with Cooked Beets
Chocolate Beet Brownies
What to do
- Preheat the oven to 400°F. Prepare a 23cm square baking tin by greasing all over with a little butter. Line with strip of baking paper, leaving two ‘tails’ at either side to help you lift the cooked brownies out of the tin.
- Break up the chocolate into a heatproof bowl along with the butter. Set over a pan of barely simmering water and allow the chocolate to gently melt, stirring to mix together as it melts.
- Pour the beets into a food processor and process to a puree, pausing the motor to scrape down the sides if necessary. Add the melted chocolate, butter, and eggs to food processor and blend together. Again, scrape the sides if needed. Then add the sugar, ground almonds, cocoa, baking powder, and chili powder and process until you have smooth batter.
- Pour into the prepared baking tin and bake for about 30-35 minutes until the top is set and the brownie is starting to pull a little away from the sides of the tin. A skew inserted into the center will come out fairly clean but feel a touch sticky- don’t worry if it seems a little soft as it will firm on cooling rack (and these brownies are designed to be quite moist!). Remove from the oven, place on a cooling rack and allow to go cold in tin.
- Using the paper tails, ease the brownie from the tin and cut into 16 squares. Dust the surface with a little icing sugar.
What you’ll Need
250g dark chocolate (70% cocoa solids)
100g butter, plus extra to grease tin
250g cooked beets
250g light brown sugar
1 tsp baking powder
1tsp vanilla extract
1 tsp chili powder (optional)
Icing sugar to dust