Beetroot & Walnut Rich Chocolate Brownies… By Lucy Simmons
April 21, 2016
Loved making these for Simon, super rich dark chocolate gooey brownies, the sweet earthy taste of beetroot and the crunch of chopped walnuts, totally delicious, today I used agave syrup for sweetness.............Perfect served just warm from the oven.
- Prep: 25 mins
- Cook: 35 mins
- Yields: 12 Snack size
- Preheat the oven to 180C and grease and line a deep 20x30cm baking tray.
- Start by boiling the beetroot in a pan of salted water. This will take about 20-25 minutes, the beetroot should be soft and tender. Drain and leave to cool before peeling. Peel and coarsely grate one third of the beetroot, place in a bowl and set aside to use later. With the remaining beetroot place in a food processor with the oil and blitz until smooth.
- Melt the chocolate over a pan of simmering water, stirring occasionally. Whisk the eggs, agave & vanilla in a large bowl until pale and fluffy, the mixture will have tripled in size. Fold in the melted chocolate into the egg mixture until all combined. Then fold in the flour, cocoa powder, and baking powder followed by the chopped walnut and grated and pureed beetroot.
- Bake for 20-25 minutes, the brownies should be gooey in the centre. Cut into squares and either serve with cream or ice-cream. Enjoy.