It has been a bit overcast this week so we have turned our hand to baking. Before I go any further I must point out that Sophia is the star baker, not me. Everytime we visit she has whipped up a special batch of salted brownies, gooey flapjacks or a lemon drizzle cake which is devoured in seconds. But as she is off the grid this week, I wanted to share this recipe.
I found this recipe a few months ago on the Nigella.com forum and had such success with it but then it miraculously disappeared into the ether. So I was thrilled when it reappeared. My boys would not knowingly eat beetroot but they LOVE these:
Ingredients:
250g plain chocolate
3 medium eggs
250g light brown muscovado sugar (I have used dark when I'm out)
1 tsp vanilla extract
2 tbsp honey
2 tbsp maple syrup
40g self-raising flour
40g plain flour
1 tsp bicarbonate of soda
1/4 tsp salt
25g cocoa powder
50g ground almonds
250g beetroot
100ml coffee
30ml oil
Method:
1. Preheat oven 140oC (fan assisted)
2. Melt chocolate in a bowl over simmering water, ensuring the base does not come into contact with water. Or use the microwave. Set aside to cool.
3. Break eggs into a large bowl, add sugar and vanilla essence and beat until well combined and lightly frothy
4. Add honey and syrup and continue to beat - it says until fluffy and smooth but I have yet to reach a fluffy stage!
5. Fold in the dry ingredients. The recipe recommends by hand with a spatula.
6. Add beetroot, coffee and oil and stir. I slice the beetroot by hand as the small chunks make adds a nice consistency to the brownie.
7. Poor in the melted chocolate and stir until everything is well combined.
8. Poor into a lined baking tin and bake for 1.5hrs. You may need to turn the brownie to ensure even cooking.
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