Rye and beetroot brownies
Item 1 of 1
Ingredients
Metric
Imperial
- 250g of beetroot
- 180g of unsalted butter
- 180g of dark chocolate
- 3 eggs
- 275g of caster sugar
- 120g of wholemeal rye flour
- 1 tsp baking powder
- 1 pinch of salt
SAVE RECIPE
Equipment
- Food mixer with whisk attachment
Method
1
Preheat an oven to 180°C/gas mark 4 and line a high-sided baking tray with greaseproof paper
2
Top and tail the beetroots and cook in boiling water for 30 minutes, or until tender. Once cooked, peel whilst still warm (wear gloves to prevent staining your hands). Place the peeled beetroot into a blender and blitz to a uniform coarse paste
3
Whilst the beetroots are cooking, place the butter and chocolate in a bowl and melt either over a bain-marie or in a microwave. Mix together, then leave to cool a little
4
Using an electric whisk or food mixer, whisk the eggs and sugar together until pale and doubled in volume
5
Stir the beetroot into the egg mixture, followed by the chocolate. Fold in the flour, baking powder and salt. Mix until combined but don't over-work, as you want the whipped eggs to hold their volume
6
Pour the batter into the lined tray and bake for 25–30 minutes. The brownie should have a crust on top and be slightly coming away from the sides when ready. Be careful not to overcook, as you want a slightly gooey centre
7
Leave to cool before slicing into 12 individual brownies
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