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Red velvet brownies
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150g unsalted butter, plus extra for greasing
300g raw beetroot, peeled and chopped into 1cm cubes
300g Food Thoughts Cacao Melts 70% Cacao*
2 tsp vanilla extract
220g light muscovado sugar
2 tbsp cocoa powder
50g self-raising flour
1 tsp salt
SOFT CHEESE SWIRL
150g soft cheese
50g caster sugar
1 tbsp self-raising flour, sifted
*Available from 17 September 2018
1. Preheat the oven to 190°C, gas mark 5, and grease and line the base and sides of a 20cm square tin. Steam the beetroot over a pan of boiling water for 30-40 minutes, until tender, then purée in a small food processor until smooth. Set aside.
2. Meanwhile, melt the Cacao Melts and butter in a bowl set over a pan of water (or melt gently in a bowl in the microwave). Add the vanilla extract then set aside to cool slightly (you might need to add a little of this to the beetroot to help it become smooth).
3. Whisk the muscovado sugar and eggs together in a medium bowl, using electric beaters or in the bowl of a freestanding mixer, for 3-5 minutes, until light and frothy. Add in the cacao mixture and beetroot, and continue to whisk until combined. Sift in the cocoa powder, self-raising flour and salt, and fold through.
4. Prepare the soft cheese swirl by beating the soft cheese, caster sugar, egg and flour in a bowl. Pour the chocolate batter into the prepared tin, then drizzle over the cream cheese mixture and drag a cutlery knife through it to create a marbled effect. Bake for 35-40 minutes, or until a crust has formed. Remove from the oven and set aside to cool completely before slicing into 16 squares.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per brownie 1345kJ
This recipe was first published in August 2018.