Chocolate & Beetroot Brownies
Brownies are one of our favourite chocolatey treats but we've managed to make them even better by adding a secret ingredient...beetroot! It goes perfectly with the chocolate and keeps the brownie lovely and moist.
- 75 g plain chocolate
- 50 g icing sugar
- 50 g soured cream
- 250 g plain chocolate
- 250 g raw beetroot
- 3 large eggs
- 200 g light brown sugar
- 100 g melted butter
- 1 tsp vanilla extract
- 100 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 50 g ground almonds
Preheat Oven & Line A Tray
Preheat the oven to 180°C and line a 20cm x 20cm baking tin with non-stick baking paper.
Prep Chocolate & Beetroot
Melt the chocolate in microwave, stirring occasionally to prevent it over heating.
Peel and grate the beetroot.
Make The Brownie Mix
Whisk the eggs, sugar, vanilla extract and melted butter in a bowl until it becomes light, pale and fluffy.
Fold in the flour, bicarb, baking powder and ground almonds, then stir through the melted chocolate and grated beetroot.
Spoon the mixture into the 20cm x 20cm baking tin and bake for 40 minutes until risen and cooked through… best to check this by inserting a cocktail stick and making sure it comes out clean.
Make The Icing
Allow to cool before turning out.
Melt the chocolate for the icing in a bowl and stir through the icing sugar and sour cream.
Dollop the icing over the cooled brownie slab and spread evenly to the edges.
Serve Up As Tasty Treats!
Cut the brownie into 16 small squares and serve on a board with a dusting of icing sugar.
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