Roasted Beetroot and Dark Chocolate Brownies

Beetroot

Rich, fudgy, and irresistibly chocolatey, these beetroot and dark chocolate brownies are a classic way to use beetroot that is completely non-conventional. Fresh beetroot adds natural sweetness, incredible moisture and a velvety texture, while dark chocolate brings a deep, intense flavour that perfectly complements the earthy notes of the beets - although you would never know they were in there. This is a delicious twist on a classic brownie that's every bit as indulgent as a classic brownie. 

Roasted Beetroot and Dark Chocolate Brownies 

Ingredients

• 250g roasted and peeled beetroot
• 250g dark chocolate, chopped
• 225g salted butter
• 150g plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 medium eggs
• 1 teaspoon vanilla extract
• 220g dark brown sugar

Method

1. Wrap beetroot in baking paper and then foil, and roast for 60 minutes until soft. Peel and set aside to cool. When cooled, blitz in a food processor until smooth
2. Line a 23 x 23 cm brownie pan with greaseproof paper
3. Melt butter in a heavy saucepan on a low heat. Add chocolate and melt into butter, stirring constantly until mixture is blended. Remove from heat and set aside to cool slightly
4. In a medium bowl, whisk together flour, baking powder and salt. Set aside
5. Whisk eggs until combined, then add brown sugar and vanilla and whisk until fluffy, about 3 minutes
6. Slowly add the chocolate mixture and fold to combine. Then, pour into the flour mixture and fold to combine; do not overmix
7. Pour batter into prepared pan and gently drop the pan on a surface (not high!)  to remove air bubbles
8. Bake for 45 minutes; the mixture should have a very slight wobble when removed from the oven.
9. Allow brownies to cool for 5 minutes, then set on a cooling rack.
10. Serve warm with ice cream.