Beetroot adds a deep and earthy flavour to these brownies that still carry an indulgent chocolatey hit.
Serves 12.Products used:
MasterClass Non-Stick 12 Hole Brownie Pan
MasterClass Smart Space Mixing Bowl Set
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Electronic Duo Kitchen Scales
MasterClass Deluxe 25.5cm Two Handled Colander
Ingredients:
250g beetroot
1125g caster sugar
1 egg
1 egg yolk
50g unsalted butter
100g dark chocolate chips
½tsp vanilla extract
50g plain flour
15g cocoa powder
60g crystalized stem ginger
Method:
Pre-heat oven to 160°C.
Start by peeling and roughly dicing the beetroot into equally sized cubes so they cook evenly.
Place the chopped beetroot into a pan, cover with water and place on the stove to simmer for approximately 15 minutes or until soft.
While the beetroot is cooking, crack the eggs into a mixing bowl with the sugar and whisk with an electric whisk until pale and frothy.
Weigh out the chocolate and butter into a bowl.
In a separate bowl weigh out the dry ingredients and finely dice up the stem ginger.
When the beetroot is cooked, pour into a colander and drain the water. Then place the beetroot into a blender and blend until smooth.
Add the chocolate chips and butter to the beetroot in the blender. Blend again until well combined.
Gently pour the chocolate beetroot mixture into the whisked eggs and fold in using a metal spoon, retaining as many air bubbles from the eggs as possible.
Once the chocolate and eggs are combined sieve in the dry ingredients and carefully fold in.
Add the diced ginger and fold in.
Pour the mixture into the tin and bake for 25 minutes, or until spongy to touch.
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