Kirsty’s legendary recipe for Beetroot Brownie.

With extra notes from CSA member Dave the chef…

Ingredients

  • 400g cooked and pureed beetroot – this takes ten minutes in the microwave if your in a hurry
  • 100g hazelnuts (you can use other nuts or leave out if allergic)
  • 150g chocolate (melted)
  • 220g sugar ( light brown works well but caster is fine)
  • 3 eggs
  • 2tbsp plain flour (you can use non wheat flour if you’re allergic to gluten – rice or potato flour would work)
  • 70g cocoa powder
  • 2tsp baking powder
  • 1tsp vanilla extract or essence
  • zest of 1 orange and juice of 1/2 orange (optional)
  • 1 and a 1/2 tsp ginger (optional)

Method 

  1. Whisk eggs and sugar together until thick, pale and creamy – the mix should form thin ribbons when you lift the whisk out of it (or be close to)
  2. Fold melted chocolate into beetroot puree mix and then fold into eggs and sugar
  3. Mix all the dry ingredients together then fold them into the wet mixture
  4. Finally add the vanilla extract and orange zest and juice if using
  5. Pour into a greased and lined baking tin (roughly 20cm square) and bake in the middle of a preheated oven at 160 degrees celsius for 35-40 mins. If you want a nice gooey brownie don’t be tempted to leave it in for too long even if it doesn’t seem done – it’s a fine balance but practice makes perfect!

Kirsty’s idea to add orange is inspired as it goes really well with not only chocolate (obviously!) but beetroot as well, ginger is not everyone’s favourite but is also a good friend of beetroot and chocolate and popular Dave the chef’s household!

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