Chocolate Beetroot Brownies were all the rage and quite popular four - five years ago. In fact hidden vegetables in cakes, vegetables in desserts, vegetables in pudding and vegetables in sweets because quite trendy. Chefs, experimental home cooks and food bloggers started throwing in different vegetables and then it was made out to be 'oh my goodness this is so original and a new concept and discovery', when in fact the idea of putting vegetables in cakes, desserts and puddings had been around many, many years.
People have been eating carrot cake, parsnip cake and sweet potato pies for years , but hey we food bloggers and I do not exclude myself from this like to some times think we created something unique when we throw in a cauliflower, a bit of spinach or even beetroot, when its actually quite an old idea. One thing you can guarantee someone, somewhere has already done it, not everything appears on websites. Many of these delicious hidden sweet vegetable recipes can be found in old cookbooks, published in other parts of the world and in different languages too, not everything is in English.
I made these Chocolate Beetroot Brownies a couple of months back when a good work colleague reminded me that I had promised her Beetroot cake'. Shortly after, I made some Chocolate Beetroot Brownies for her. she was delighted. She was given a very generous slice.
In fact this recipe makes a lot, that I also ended up sharing some with family and other friends. I am sharing some of these Chocolate Beetroot Brownies with We Should Cocoa Challenge; and and Treat Petite hosted by The Baking Explorer and CakeyBoi.
Beetroot Chocolate Brownies
Makes 10 - 15 squares
250g unsalted butter, cut into cubes
200g plain chocolate (about 70% cocoa solids), roughly chopped
250g golden caster sugar
150g self-raising flour (we use wholemeal self-raising)
Pinch of salt
250g raw beetroot, peeled and grated
Preheat the oven to gas mark 3/170oc.
Lightly grease a baking tin that's roughly xx. Line the bottom with baking paper too.
Put the cubed butter and chocolate into a bain marie or heatproof bowl and melt the chocolate and butter in the bowl held over a pan of simmering water.
In another bowl, whisk the golden sugar with the eggs.
Stir in the melted chocolate mixture and stir to combine.
Sift in the flour and salt, stir gently, folding in the beetroot.
Pour carefully into the prepared tin.
Bake for 20-25 minutes.
Be very careful not to overcook the brownies.
Remove from the oven, then stand the tray on a wire rack until cool enough to cut into squares.
Adapted from here.