Beetroot brownies

Name: Beetroot brownies
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 12
Ingredients: 75 g unsalted butter, at room temperature, plus extra for greasing; 350 g raw beetroot, trimmed and cut into large wedges; 300 g dark chocolate (70% cocoa solids), chopped into small chunks; 2 eggs; 200 ml granulated sugar; 2 tsp vanilla bean paste (or extract); 1 tsp salt; 4 tbsp plain flour; 4 tbsp cocoa powder; 75 g icing sugar, sifted

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Makes12
CourseDessert
Prepare25 mins
Cook1 hr 45 mins
Total time2 hrs 10 mins
Plusplus cooling

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Ingredients

75g unsalted butter, at room temperature, plus extra for greasing
350g raw beetroot, trimmed and cut into large wedges
300g dark chocolate (70% cocoa solids), chopped into small chunks
2 eggs
200ml granulated sugar
2 tsp vanilla bean paste (or extract)
1 tsp salt
4 tbsp plain flour
4 tbsp cocoa powder
75g icing sugar, sifted

Method

Heat the oven to 180ºC, gas mark 4. Grease and line a 20cm x 30cm baking tin with baking parchment. Boil the beetroot in a pan of water until very soft and tender – about 1 hour. Drain well and, once cool enough to handle, rub off the skin. Whizz in a food processor, scraping down the sides as needed, until you have a coarse purée. Reserve 1 tbsp purée for the icing.
Melt 200g chocolate with the butter in a large heatproof bowl set over a pan of barely simmering water; remove from the heat and set aside. Whisk the eggs, granulated sugar, vanilla and salt in another bowl, then beat into the chocolate mixture and stir in the beetroot purée. Sift in the flour and cocoa, add the remaining 100g chocolate chunks and fold everything in until just combined.
Pour into the tin and bake for 35-40 minutes, until a crust has formed; cool completely in the tin. Before serving, beat the reserved beetroot purée with the icing sugar (loosen with a few drops of water, if needed) to drizzle over the top.