Beetroot and Chocolate Brownies

Beetroot and Chocolate Brownies

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Beetroot is amazingly versatile. Cosmonauts from the USSR’s Soyuz 19 welcomed the Apollo 18 astronauts by preparing a banquet of borscht (beetroot soup) in zero gravity! Here’s our suggestion for a Gluten free naughty but nice treat!

What you need

• 250g dark chocolate, chopped
• 200g unsalted butter, cut into cubes
• 1 tbsp Tia Maria or other liqueur (optional)
• 250g beetroot, cooked
• 3 eggs
• a drop of vanilla extract
• 200g caster sugar
• 50g cocoa powder,
• 50g rice flour (ground rice)
• 1 tsp baking powder
• 100g ground almonds (optional)

What to do

1. Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave to melt, then remove from the heat and stir in the Tia Maria, if using.
2. Purée the cooked beetroot and add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth.
3. Sift the cocoa powder, rice flour and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.
4. Pour the mixture into the tin and bake in the oven for 30–35 minutes at 180C, until just firm to the touch. It’s important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.

That’s it!