FEEDING THE FIVE (thousand) - Recipes for feeding hungry boys

August 12, 2015

Beetroot Brownies

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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