Red velvet brownies

Name: Red velvet brownies
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 16
Ingredients: 150 g unsalted butter, plus extra for greasing; 300 g raw beetroot, peeled and chopped into 1cm cubes; 300 g Food Thoughts Cacao Melts 70% Cacao; 2 tsp vanilla extract; 220 g light muscovado sugar; 3 eggs; 2 tbsp cocoa powder; 50 g self-raising flour; 1 tsp salt

A twist on the classic American cake recipe, this combines all the goodness of a Red Velvet cake in brownie form. They're soft, gooey in the middle and delightfully rich and indulgent.

3 out of 5 stars(2) Rate this recipe

Vegetarian

Makes16
CourseCake
Prepare30 mins
Cook1 hr 20 mins
Total time1 hr 50 mins

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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
3 eggs
2 tbsp cocoa powder
50g self-raising flour
1 tsp salt

FOR THE SOFT CHEESE SWIRL

150g soft cheese
50g caster sugar
1 eggs
1 tbsp self-raising flour, sifted

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.
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).
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.
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.

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