When I was a wee squirt of a girl I HATED beetroot, I thought They.Were.The.Pits…. along with the noted and certified child hater brussel sprouts, I would not touch the things……alas time has passed and I hear my former self heaving with horror as I regularly tuck in to those delicious scarlet and emerald gems without a care for my scouring and disgusted inner teen.
I had a hoard of beetroot left over from last week, we were out all weekend so I didn’t get the chance to shove them in a roasting tin with a rib of beef and I’m certainly not one to rebel against tradition and have a roast on any other day then a Sunday…….so, come Tuesday my little basket of crimson baubles where going dangerously soft and needed using up fast!
Their saviour came in the form of a bar of dark chocolate I had kicking about at the back of the cupboard and some well out of their sell by date and slightly too hard to cut vanilla pods that needed to be used before they came more of a hardened weapon then divine treat… Chocolate beetroot brownies….oh yes please, these will not only leave you satisfied with a giant chocolate slap, but, being wheat free and lighter in your belly will also NOT leave you longing for a brownie induced nap.
*To prepare your beetroot for this recipe you will need to nip the leave off of your fresh beetroot, the chuck them into a pan of water, bring to the boil and let simmer for about 45-50 mins, drain and leave to cool then using rubber gloves slip the skins off*
200g dark chocolate cubed
200g unsalted butter, plus a smidge more for greasing
300g beetroot, cooked and finely grated
1 vanilla pod
200g caster sugar
50g cocoa powder
50g rice flour
I teaspoon baking powder
100g ground almonds
Lightly grease and line a rectangular tin that is about 30 x 20 cm (ish) then pre heat the oven to 180 degrees C/gas mark 4.
Pop the butter and chocolate into a heat proof bowl and set it over a pan of simmering water, allowing it to blissfully melt, make sure the water isn’t touching the bowl, then remove from the heat.
Put your grated beetroot into another bowl and add the eggs one at a time and then the sugar, cut your vanilla pod down the middle lengthways and using the back of the knife to scrape seeds of of the middle add to the bowl and mix well.
Sift the rice flour, cocoa powder and baking powder into another bowl (sorry for the washing up!) then mix in the ground almonds.
Stir the beetroot mixture into the melted chocolate mixture then carefully fold in the dry ingredients.
Pour the mixture into your baking tin and pop it in the oven for 35 – 40 mins, until it is just firm to the touch. Remember that brownies are supposed to be gooey in the middle so when you insert a skewer it will come out quite sticky…..just makes it all the more glorious!
Let it cool in the tin the cut into giant glutinous squares.