Beetroot brownies
Rather strangely, beetroot and chocolate really complement each other! Beetroot is naturally sweet so it’s an excellent substitute for sugar in cakes & sweet treats. These brownies were still very sweet for my taste using the measures below – so next time I’ll use half the amount of the sugar given in this recipe.
Ingredients
Method
- Preheat the oven to 180C. Line a 20x20x baking tin with baking parchment.
- Dice the butter and break the chocolate into small pieces. Put them in an oven-proof dish and put this into the warming oven to melt.
- Grate the beetroot.
- Mix the eggs with the sugar, add the melted chocolate and butter, then add the flour, salt and the grated beets.
- Stir gently a couple times. It is important not to over-mix the batter, otherwise the brownies will be hard.
- Transfer the batter into the tin and spread out evenly .
- Bake for 20 minutes then let it cool in the tin.
- When completely cooled, cut into squares.