Cooked beetroot is so versatile, delicious panfried with garlic or roasted with onions and a dash of balsamic vinegar. It is really good in sweet bakes and a firm favourite in my house is beetroot chocolate brownies!! This is a wonderful treat, chocolate and beetroot work so well together. Its a great way to celebrate our homegrown IRISH beetroots. Our beetroot season is coming to an end, but you’ll continue to get Irish beetroot from grower Philip Dreaper.
Make these bitter sweet beauties soon.
Ingredients: makes 9 squares
- 200g beetroot – cooked
- 200g dark chocolate
- 200g butter
- 200g sugar
- 1 tsp vanilla
- 3 eggs
- 115g plain flour
- 30g cacao powder
Tip: Steam, boil or roast raw beetroot with the skin on until cooked through. Peel and cool.
Step 1: Preheat the oven 170ºC. Line a 9in square baking tin with parchment paper.
Step 2: Melt the butter and chocolate together in the microwave or in a bowl over a pot of simmering water.
Step 3: Whisk in the sugar and eggs until thick and smooth. An electric hand mixer works best or a hand whisk wil do too.
Step 4: Sieve in the plain flour and cacao powder and whisk again to combine. Grate the cooked beetroot straight into the bowl, stir into the chocolate mix. Then pour into the baking tin. Bake for 22-25 minutes. The brownie should be slightly gooey in the middle. Leave to set and cool then slice and serve. Vanilla ice cream is aways a good paring!