Our dark chocolate and beetroot brownie has been a favourite amongst guests this winter and we thought this would be a good day to share the recipe! If you’re planning a romantic meal in this evening this is sure to impress!
This recipe will make a batch of between 15 – 20 brownies so scale it down if you’re only cooking for 2!
250g beetroot (cooked)
100g unsalted butter
200g plain dark chocolate
1tsp vanilla extract
250g golden caster suer
100g plain flower
25g cocoa powder
1. Heat the oven to 170C and line a 20 x 30cm baking tin.
2. Blend the beetroot, chocolate, butter and vanilla in a food processor until the mix is smooth.
3. Beat the sugar and eggs in a large bowl, then fold the beetroot mix into it. Sift in the flour and cocoa and then gently fold to make a smooth batter.
4. Bake for 25 mins or until risen all over.
Serve with fresh raspberry coulis and a dusting of icing sugar. Happy baking and happy valentines day!