Theoretically this makes about 24, but we must be greedy pigs because when I cut the portions up it made about 12, now admittedly I halved these for the kids and that produced like finger sized pieces of brownie, the portions I served up to me and the husband weren’t enormous by any means (perhaps this is why I need to lose 2.5 stone?)
Anyway, I do recommend this especially with ice cream.
- 200g of unsalted butter
- 100g of good quality dark chocolate (I used 74% cocoa) broken up
- 200g of golden caster sugar
- 2 tablespoons of cocoa powder
- 3 free-range eggs
- 200g of cooked beetroot (NOT THE PICKLED KIND YOU GET IN JARS) grated
- 100g of ground almonds
Preheat your oven to 180oC and line a shallow baking tin with greaseproof paper.
Cube the butter and break up the chocolate into a bowl. Place the bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water) until they are melted. Then sit aside to cool a little.
Grate the beetroot. Wear gloves if you can while doing this or be prepared to have pink hands for the rest of the day.
In another bowl combine the sugar, cocoa powder and eggs and stir this into the melted chocolate and butter. Then stir in the grated beetroot and the ground almond and fold to combine. Pour into the lined tray and bake in the middle of the oven for around 20 minutes until the mixture is set but still has a bit of wobble in the middle. Leave in the tin for a few minutes before cutting into squares and transferring to a rack. We served this with ice cream and a drizzle of chocolate sauce.