I’m still on a mission to use up copious amounts of home grown beetroot.
I have a fridge shelf dedicated to jars of pickled beetroot and a whole freezer full. I was running out of ideas and then I did what I always do when I’ve run out of ideas – I stick vegetables into cake.
I have experimented with lots of vegetable cakes in the past – carrot cake (dull), courgette cake (not bad), even a parsnip cake (a bit wacky and actually not very nice). And the first time I made a chocolate beetroot cake was the day before I gave birth to my daughter. My mind was clearly on other things because I forgot the sugar.
I did attempt the beetroot/chocolate combination again with these brownies (writing in the margins, in giant letters, ‘DON’T FORGET THE SUGAR’). They are very nice and the beetroot can hardly be detected – it just adds a moist earthy sweetness. Although my daughter (who has astute taste buds) declared them ‘delicious’ and then asked what the “little bits that tasted of soil” were.
These are good brownies to make for friends with nut allergies, or for small children (like my son) who don’t like nuts or, for that matter, beetroot. He ate them perfectly happily until my tell-tale daughter revealed the cheeky ingredient.
Chocolate and beetroot brownies
(Based on the recipe in Hugh Fearnley-Whittingstall’s River Cottage Everyday)
- 250g butter roughly cut into small cubes
- 250g of good quality dark chocolate broken into small pieces
- 250g of caster sugar
- 250g of cooked beetroot, grated
- 3 eggs
- 150g of self-raising wholemeal flour (or plain wholemeal flour with 1 teaspoon of baking powder)
- A pinch of salt
To cook the beetroot, first cut off the leaves and trim the root, then scrub to remove as much dirt as possible. Place in a baking tin, cover tightly with foil, and bake in an oven heated to 160oC for 1 1/2 to 2 hours (this is the time for medium sized beetroot). The beetroot is cooked when a skewer goes all the way through without resistance. Leave to cool and then slip the beetroots out of their skins and grate. You can also boil the beetroot until tender (about 20-30 minutes) if you prefer.
Preheat your oven to 180oC. Line and grease a 23 x 33 cm baking tin with baking parchment so that it goes all the way up the sides.
Put the butter and chocolate into a heat proof bowl and melt in short 10 second bursts in the microwave, stirring after each until smooth. Or you can do this in the more traditional way over a pan of simmering water.
Whisk the eggs with the caster sugar and then add the melted chocolate and butter. Mix well and then lightly fold in the flour and salt with a metal spoon. Finally add the beetroot and stir to incorporate but don’t over mix.
Pour the mixture into the baking tray and spread evenly.
Bake for 20-25 minutes until the top is set but the middle still has a very slight wobble.
Leave to cool for 10 minutes before cutting into squares.
For me these are best served warm and it is fine to reheat them in the microwave for a few seconds.
They are great served with ice cream or mascarpone.