21.10.08

chocolate & beetroot brownies

image from here

ok, these brownies are to die for. you know chocolate helps lift the mood, but apparently so does beetroot (amongst doing many other things as a 'super food'). mixing these two compounds together produces twice the results and well i'll let you see what i'm talking about after you've tried it. usually i've stuck my nose up at these red little pungent things, but gave in when i discovered i could hide the taste into chocolate.

got the recipe from one of our favorite english chefs- hugh fearnley-whittingstall off his new show, river cottage autumn.

so here you go and i promise you they are pure *heaven*:


Chocolate and Beetroot Brownies

by Hugh Fearnley-Whittingstall

Ingredients

  • 250 g/10 oz good, dark chocolate (70% cocoa solids), broken into pieces
  • 250 g/10 oz unsalted butter, cut into cubes, plus more for greasing
  • 250 g/10 oz caster sugar
  • 3 free range eggs
  • 150g self-raising wholemeal flour
  • 250 g beetroot, boiled until tender, peeled and grated
Method

  1. Preheat oven to 180 C/ 350 F. Grease a baking tin and line the bottom with baking parchment.
  2. Break up the chocolate into pieces, cut the butter into cubes then mix them up in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few minutes to melt completely.
  3. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot-be careful not to over mix or it will make the brownies tough.
  4. Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20-30 minutes. A knife pushed into the middle should come out with a few moist crumbs clinging to it. Don't be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares.

* Cooking beetroot from scratch: Wash and cut off leave leaving about an inch on top, do not cut off bottom roots or all the leaves otherwise your beetroots will start leaking red and it will loose some of the flavor. Peeling is easy once they are boiled, skins will come right off!

5 comments:

GutsyWriter said...

Do they leave your fingertips red when you eat them? I also love food, coffee, wine, life and travel.

christine said...

Hi gutsywriter--welcome.

No, I usually eat them with a fork so I'm safe. :)

When I grated the beetroot it made my hands red, but it washes off very easily with soap and water.

Britt said...

Hello. I love these brownies. I've been making them for my kids all summer. Totally perfect brownie recipe.
:) Love your site.

christine said...

thanks Britt!

Rebecca said...

OOOooo yummy, those Brownies look GOOD!

Before Clark and I left for our UT visit I made Brownies using Pumpkin Puree instead of Butter, SO GOOD!

Thanks for the Recipe, I'll definitely try it out! :)

p.s. thank you for following my blog!