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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g dark chocolate at least 70 % cocoa
  • 100 g butter
  • 100 g brown sugar
  • 2 eggs
  • 100 g self-raising wholemeal flour
  • 150 g cooked beets not pickled!
  • 1 pinch of salt

Method
 

  1. Preheat the oven to 180C. Line a 20x20x baking tin with baking parchment.
  2. 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.
  3. Grate the beetroot.
  4. Mix the eggs with the sugar, add the melted chocolate and butter, then add the flour, salt and the grated beets.
  5. Stir gently a couple times. It is important not to over-mix the batter, otherwise the brownies will be hard.
  6. Transfer the batter into the tin and spread out evenly .
  7. Bake for 20 minutes then let it cool in the tin.
  8. When completely cooled, cut into squares.