Beetroot Brownie
Prep: 10-20 mins, Cook: 25 mins + cooling time
Ingredients:
500g Cooked Beetroot (two regular sized packs)
100g Butter
200g Dark Chocolate
1 tsp Vanilla Extract
250g Caster Sugar
3 Eggs
100g Plain Flour
25g Cocoa Powder
Method
1. Preheat the oven to 180C (160C for fan) and then butter and line a small tin.
2. Roughly chop the beetroot , chocolate and butter and then blend together with the vanilla extract until as smooth as possible.
3. Put the egg and sugar into a large bowl and whisk until thick and foamy. If you've got an electric wisk then it will take about 2mins. If you don't then it might take a while!
4. Add the beetroot mixture to the whisked egg and use a large metal spoon to fold it in.
5. Sift in the flour and cocoa powder, and then fold this in to make a smooth batter.
6. Pour into the tin and bake for about 25 mins.