Here is the recipe for Hugh Fearnley-Whittingstall’s River Cottage Beetroot Brownies as discussed in my post about my beetroot conversion. I take absolutely no credit for their yummy loveliness, and you can get more information about River Cottage on Channel4.com and RiverCottage.net
Ingredients
- 250g/10oz good, dark chocolate (70% cocoa solids), broken into pieces
- 250g/10oz unsalted butter, cut into cubes, plus more for greasing
- 250g/10oz caster sugar
- 3 free-range eggs
- 150g self-raising flour (we used wholemeal self-raising)
- 250g beetroot, boiled until tender, peeled and grated
2. Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few more minutes to melt completely.
3. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot – be careful not to over mix or it will make the brownies tough.
4. Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes. A knife or skewer pushed into the middle should come out with a few moist crumbs clinging to it. Don't be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares.
If you’re like me and like your brownies gooey, or if you find tray-bakes hard to get out of the tin, then why not try our Silverwood Eye-Catcher Brownie Pans. They come in a variety of sizes and the side of the tin slides out for easy cake removal (but they lock together so the sticky mixture doesn’t ooze).
Finally, don’t forget to bake with a light heart. The more care you put into a cake, the yummier it will be.
Sarah
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