Thursday, 2 February 2017

Beetroot Brownies


Check out these bitchin' beetroot brownies.

They're gooey, chocolatey, rich, squidgy and delicious...but crucially two pieces of brownie = one piece of veg. So you are basically eating a chocolatey salad. You're welcome.

If you want to make these, it's really easy. I can't stand measuring things out so I tend to just use a mug and keep my measurements quite rough. Don't panic if you like to weigh everything out, it will be fine and I've got some tips on what to do if your mix isn't the same as mine.

I basically glossed over this recipe but then didn't measure anything or follow it. I just like to check I've not missed out any major ingredients before I start cooking (like sugar...or anything else really obvious which might sound thick but it's happened on bake off before so don't judge me haha).

So first things first. Chocolate.
Buy two bars of the best dark chocolate you can find. You want at least 70% cocoa but if you can find higher then go for it. Break all the chocolate up into chunks and then melt 2/3rds of it in a bowl with a little coconut oil.


I'm just going to put it out there that if you've salivating I promise not to judge, melted chocolate always looks so good, doesn't it?

Once your mixture has cooled a little add three eggs and beat them in. It's important not to do this when the chocolate is hot, or bad scrambled-eggy type things will happen. Scrambled eggs are delicious but not in brownies.

Next it's the beetroot. I buy them vacuum packed because I don't want to have the juice dying my hands for days after I've used it.


I sort of squidged the beetroot up with my hands while it was still in the packet and then blended it.

Then it's time for the dry ingredients. Put a pinch of salt in a bowl with one mug of (sieved) self-raising flour and some chocolate chips. Then add in another mug of granulated sugar. I also added a chopped handful of pistachio nuts at this stage because I fancied having brownies with a bit of bite to them, but feel free to use whatever you fancy. Add a giant heaped tablespoon of good quality cocoa and mix.

Now add this to the chocolate and beetroot mixture. Have a bit of arm work-out, get everything all combined. You will have a pinky-red glossy gooey mixture. If you have this, it's good. If not don't panic. Too wet? Add a little more sieved flour in. Too dry? A splash of milk.

It should look a little something like this:


The next step is the oven. Get a baking tin lined with greaseproof paper in and pour the gooeyness in. I find it useful to do the corners first so the weight of the mixture keeps the greaseproof paper in one place.

Put it in the oven at about 200 degrees for 20-25 minutes. Keep checking it after 20 minutes. You want the mixture to be gooey and remember that it hardens up a little once it's been sitting out of the oven. Take the brownies out when they are still glossy looking but set on top.

While the delicious brownies are cooking, prepare the topping. Use the residue from the beetroot blender by adding few teaspoons of water and a few tablespoons of icing sugar. Then blitz again until you have this:


After the brownies are cooked try to leave them alone for as long as you can to cool down (I managed about 3 minutes, (but that's fine because we're not judging, right?) before drizzling the beetroot juice over.


So good.

Let the whole thing cool for a while. If you can. I don't have that type of self-restraint so if you do know that I'm in awe of your patience.

Cut into pieces and serve yourself a big slab with a glass of cold milk:


It keeps well in the fridge- if anything it gets a little gooier. I'd say they're good until day 3.

Let me know how you get on!

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