Chocolate Beetroot Brownies! Yummy! I love chocolate and I love beetroot!
So what better than to mix the two together and get the most chocolatey, moist cakes that you’ve ever tasted!
If you or yours don’t like beetroot then I swear that these delicious brownies are so chocolatey that you will probably never know!
Serves 16 and best served with a cuppa tea!
I’m sure that these will become a firm family favourite like they are in my house.
Chocolate Beetroot Brownies
Ingredients
- 250g room temperature butter
- 325g dark muscovado sugar
- 4 medium eggs beaten
- 250g plain flour
- 2 tsp baking powder
- 2 heaped tbsp cocoa powder
- 450g raw beetroot finely grated
- 115g grated dark chocolate (70% cocoa solids)
- ½ tbsp vanilla essence
- Icing sugar to decorate
Method
Preheat your oven to 180c/160 fan/GM 4.
Butter a 23cm deep sided cake tin.
In a large bowl, mix together the butter and muscovado sugar until light and fluffy.
Add the beaten eggs little by little.
Sift the flour, baking powder and cocoa into the cake batter and stir well.
Add the grated beetroot and grated chocolate.
Stir well and then add the vanilla.
Pour into the prepared tin and bake for 90 minutes, after 65 minutes take the cake out of the oven and cover the top of the tin with foil.
After the 90 minutes, to see if the cake is baked correctly insert a skewer into the centre of the cake, the skewer should come out clean.
Cool in the tin for 10 minutes and then turn out onto a wire cooling rack.
When the cake is cold, cut into brownie size pieces and dust with icing sugar.
Enjoy with a cuppa tea!
If you’ve never tried a Chocolate Beetroot Brownie now is your chance to make your own!