Gooey Beetroot Brownies
A seriously indulgent gooey brownie recipe. Always do your best to use organic, fair-trade ingredients, it goes a long way to support the farmers that work hard to produce the luxurious ingredients that we love!
I have found that the perfect alternative to using beetroot is a shot (or 2 of espresso), which makes a very good ‘breakfast brownie’… definitely a breakfast to look forward to.
Mise en place, translated to set in place, or everything in place. The best approach to start any recipe is to prepare by making sure that a clean, tidy working space is available to bake in and all ingredients are weighed out, a little music in the kitchen is good too!
- 250g dark chocolate (75% cocoa solids), broken into pieces
- 3 organic eggs
- 250g peeled beetroot, boiled until soft, cooled, then grated
- 250g organic butter
- 180g coconut sugar, or caster sugar
- 65g wholegrain spelt flour
- 65g white flour (wholemeal can be used instead)
- Pinch of sea salt
- Grease a shallow baking dish, then line with baking paper
- Turn oven to 180 degrees Celsius
- Put the chocolate and butter in a heatproof bowl, place the bowl over a baine marie (double boiler), until the chocolate and butter has all melted
- Whisk together the eggs and sugar in a bowl, stir the mixture of melted chocolate and butter.
- In a clean bowl combine the flour and salt, sift them over the chocolate mixture, gently fold with a silicone spatula.
- Fold in the grated beetroot
- Once all ingredients have been added pour the gooey chocolate mix into the lined baking dish
- Even the top with a spatula
- Place in the oven for 20-25 minutes
- The brownies are ready once a knife comes out clean when inserted into the middle of the brownies
- Remove dish from the oven and place on a cooling rack to cool before cutting into portions and serving!