These brownies have a perfect moist texture and a crunchy flaky outside. The inclusion of the beetroot adds some vegetable nutrients with a very subtle flavour and colour coming through.
6 small beetroots (approx 500gm), peeled and cut in half
200gm of chocolate broken into pieces
100gm of butter, cubed
1 cup of raw sugar
1 teaspoon of vanilla essence
1/2 cup Plain Flour, sifted
1/3 cup of Cocoa, sifted
LET’S PUT IT ALL TOGETHER
1. Place the beetroots into a small saucepan and just cover with water. Cook on a medium high heat, covered for 15 minutes or until tender.
3. Just when they are nearly ready place the eggs, sugar and vanilla essence into a large bowl and beat with electric beaters until pale and creamy.
3. When the beetroot is tender, strain any remaining water and place into a food processor along with the chocolate and butter (they will both melt with the heat of the beetroots) process until nice and smooth.
4. Slowly fold into the egg mixture and then fold through the sifted flour and cocoa.
5. Pour into a lined baking dish and bake at 180 degree Celsius for 30 minutes or until the top is crunchy and flaky but when a knife is inserted it comes out with a bit of the mixture on it. This will ensure a firm but moist centre and flaky outside, just the way a brownie should be.
Store in an airtight container in the refrigerator for up to 5 days.