One sure fire way of getting everyone to eat fruit or veg in this house is to hide it and make it taste like something else.
So when I saw some gorgeous local beetroot the other day I knew I had to get some and make some yummy beetroot brownies.
250g Dark Chocolate (minimum 70% cocoa solids)
250g Unsalted Butter
250g Caster Sugar
150g Self Raising Flour
250g Beetroot, boiled until tender, peeled and grated ( I use a food processor with the grater attachment)
1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease a baking tin of approximately 20 x 30 x 3cm and line the bottom with baking paper.
2. Break up the chocolate into pieces, cut the butter into cubes then place them in a heatproof bowl. Melt over a pan of hot water (bain marie) stirring occasionally until completely melted.
|Love melted chocolate and butter so pretty|
3. Whisk the eggs and sugar together in a bowl until mixed, you can use a handheld whisk but I tend to use a balloon whisk, then beat in the melted chocolate and butter until smooth.
4. Gently fold in the flour and beetroot -don't overmix or it will make the brownies tough.
|Beetroot is just a gorgeous colour|
5. Pour the mixture into tin and smooth over the top with a spatula. Bake for about 20-25 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.
|Best served warm with cream|
This recipe is a winner and the children and my husband always ask for more plus it turns the cream a pretty purple colour so whats not to like, dare you try it on your family?Linking up to recipe of the week over on A Mummy Too blog