These brownies were definitely gooey rather than cakey and they had the classic crackly top; after due deliberation, I awarded them full marks. Even more remarkably, CT, who is not at all a beetroot fan gave them the thumbs up. The chocolate contributed to the texture with crunchy pieces of almond which added to the overall pleasure.
JibberJabberUK is hosting We Should Cocoa this month and has chosen vegetables as the surprise ingredient. This gives plenty of scope and is just right to showcase my beetroot and orange brownies.
Made with Love Mondays.
Utterly Scrummy Food For Families. This is a monthly challenge normally hosted by Fuss Free Flavours or Fab Food 4 All.
Turquoise Lemons as the theme is root vegetables this month and I had a mass of beetroot I did not want to waste.
- 4 medium sized roots, weighing in at 350g once topped, tailed and skinned) Beetroot - boiled
- 200g Dark Chocolate (half orange flavoured, half 70% plain)
- 100g Unsalted butter
- 1 tbsp Orange liqueur
- 3 Eggs
- 200g Light brown sugar
- 50g Dark brown sugar
- 100g Flour (half wholemeal spelt, half plain white)
- 25g Cocoa powder
1. Melt the chocolate and butter together in a pan over very low heat. Stir until smooth, then allow to cool.2. Puree the beetroot with the orange liqueur - I used a stick blender.3. Whisk the eggs and sugar together until the mixture is thick and has doubled in volume.4. Fold in the chocolate mixture, followed by the beetroot trying not to stir all of the air out of the egg mixture.5. Sieve in the flour and cocoa and fold in until just combined.6. Pour into a 9" sq silicone cake mould and bake in the middle of the oven at 180°C for about 30 minutes when the top is firm, but the middle is still a bit squidgy.7. Allow to cool in the mould, then cut into 16 squares.
DetailsPrep time: Cook time: Total time: Yield: 16 pieces