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Somebody once posted a beetroot chocolate brownie recipe..

Discussion in 'Cookery' started by anon3372, May 29, 2011.

  1. I am sure they did.
    Can I have it, pwettty please?
     
  2. I am sure they did.
    Can I have it, pwettty please?
     
  3. Si N. Tiffick

    Si N. Tiffick Occasional commenter

    It wasn't me, but here's mine:

    <font size="2" face="Arial">Makes 12</font><font size="2" face="Arial"></font><font size="2" face="Arial">400g topped, tailed, peeled raw beetroot, cut into 2cm dice</font><font size="2" face="Arial">100g hazelnuts</font><font size="2" face="Arial">3 medium eggs</font><font size="2" face="Arial">220g light muscovado sugar</font><font size="2" face="Arial">1/4 tsp salt</font><font size="2" face="Arial">150g dark choc (I use Green and Blacks), broken into squares</font><font size="2" face="Arial">2 tbs white rice flour</font><font size="2" face="Arial">70g cocoa powder</font><font size="2" face="Arial">2 tsp baking powder</font><font size="2" face="Arial">1 tsp vanilla extract or vanilla paste</font><font size="2" face="Arial"></font><font size="2" face="Arial">for the top</font><font size="2" face="Arial">30g chopped nuts- your choice</font><font size="2" face="Arial"></font><font size="2" face="Arial">You need a 27cm x 20cm x 5cm brownie tin, lined and oiled</font><font size="2" face="Arial"></font><font size="2" face="Arial">1. Preheat oven to 160C/ gas 3</font><font size="2" face="Arial">2. Bung the beetroot in the microwave for 10 mins with a splash of water, covered with cling film.</font><font size="2" face="Arial">3. Whizz hazelnuts to powder in the food processor.</font><font size="2" face="Arial">4. Whisk eggs, sugar, salt for 5 mins until tripled in volume.</font><font size="2" face="Arial">5. Drain beetroot and blend to puree. Add the choc squares</font><font size="2" face="Arial">, recover with cling film and set aside to melt. If the beets have cooled too much already, microwave for a minute to finish it off.</font><font size="2" face="Arial">6. Fold the powdered nuts, flour, cocoa, baking powder and vanilla into the fluffy egg mixture until well combined.</font><font size="2" face="Arial">7. Add the beets and choc and fold in until incorporated.</font><font size="2" face="Arial">8. Pour into the tin and sprinkle the nuts of your choice over the top. Cook in the centre of the oven for 35 mins.</font><font size="2" face="Arial">9. Cool in tin for 20 mins, cu into 12 squares and scoff greedily!</font>
     
  4. Si N. Tiffick

    Si N. Tiffick Occasional commenter

    Why, Oh WHY does it do that to formatting???!!!! Sorry.

     
  5. Si N. Tiffick

    Si N. Tiffick Occasional commenter

    Here's a beetroot and chocolate cake recipe, too:

    Ingredients
    Feeds 6. Takes 1 hour plus cooling.

    50g bitter cocoa powder
    180g plain flour
    1&frac12;tsp baking powder
    Pinch of salt
    250g caster sugar
    300g cooked fresh beetroot
    3 eggs
    200ml corn oil
    1tsp vanilla extract

    Heat the oven to 180C/Gas mark 4. Butter and flour an 18cm (7in) round or square cake tin.

    Sift the cocoa powder, flour, baking powder and salt into a bowl. Mix in the sugar and set aside.

    Pur&eacute;e the beetroot in a food processor. Add the eggs, one at a time, then add the corn oil and vanilla and beat until smooth.

    Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix, using a rubber spatula, and pour into the prepared cake tin.

    Bake for 40 minutes, or until an inserted skewer comes out clean. It won&rsquo;t rise a great deal and the top may crack a bit. Allow to cool a little before removing from the tin, then leave to cool completely on a wire rack. To serve, dust the cake with icing sugar or bitter cocoa powder, and cut into generous slices.
     
  6. It is ok, I will cope!
    I want to bake them for a colleague, who is intrigued...
     
  7. And thank you so much for metric measures!
     

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