Chocolatey Chocolate Beetroot Brownies

Chocolatey and crunchy with a moist subtle beetroot flavour, you won't even know it's there.

Servings 16 squares

Heat the oven to 180ºC
Line and butter a 23 to 24 cm square baking dish with baking paper with an overhang on the sides to lift the brownies out of the dish once baked
In a double boiler on the stove, add the butter and the chocolate and melt.
200 g dark chocolate roughly broken, 225 g butter cubed
Add the instant coffee and stir to mix Set aside cool slightly
1 teaspoon instant coffee
In a separate bowl add the flour, the cocoa powder and ground almonds whisk to incorporate
20 g cocoa powder, 80 g cake flour, 80 g almond flour
In another bowl add the caster sugar and the eggs and whisk until light and creamy for about three minutes, stir in the vanilla extract
200 g caster sugar, 3 extra large eggs, 10 ml vanilla extract
Pour the chocolate mix into the egg mix and stir
Fold in the flour mix in two batches
Fold in the beetroot and walnuts
100 g chopped walnuts lightly toasted, 100 g fresh beetroot finely grated
Pour batter into prepared baking dish and bake for 30-35 minutes. keep an eye on them from 30 minutes to ensure they don't burn. Leave in the dish for 10 -15 minutes to cool. Lift the brownies and cut into squares when cool. Place in fridge to get a even cut.
Serve with with ice cream and chocolate sauce It pairs really well with my Creamy, Dreamy Beetroot Ice Cream - see notes for link
Or just enjoy as is with a nice cup of coffee or tea

This recipe can be adapted to use beetroot purée - Substitute 150g of cooked beetroot purée for 100g of fresh grated beetroot.

I also use a sheet pan lined with baking paper if I want a flatter version - I will bake for 20 minutes and test for doneness

Course: afternoon tea, anytime treat, morning coffee

Cuisine: American

Keyword: Chocolate Betroot brownies