Monday, April 5, 2010
Feel it's time for some more brownies, and I have to say that these ones go straight to ........... the bottom of the list :o((
I have a veggie phobic child, well teenager (sad I know!) and I still pounce on any recipe that hides a few valuable minerals and vitamins, and I really pounced on this one. When said teenager tasted it he said that it tasted of broccoli!!! It didn't really taste of broccoli, or even of beetroot, but it did have a slightly savory taste (not that that was a bad thing exactly just unexpected) but what I really didn't like was the texture, the tiny slivers of beetroot had a slightly slimy feeling in the mouth - not exactly what I'm after in a sweet treat.
On all other fronts the brownies were great, beautifully moist and chocolaty, and I wonder if I had pureed the beetroot would it have been better than grating them?
Anyway here's the recipe, should you be trying to hide those vitamins and minerals!
Based on River Cottage Autumn Recipe
250g dark chocolate (70%)
250g caster sugar
150g self raising flour
250g boiled beetroot - grated but pureed would be better.
(I used the vacuum packed cooked beetroot and grated it)
(obviously avoid the pickled ones!!!!)
Preheat oven to 180 C
Line a 20cm x 20cm brownie tin
Melt the butter and chocolate in a bowl over a saucepan of simmering water.
Whisk the sugar and eggs together.
Allow the chocolate and butter to cool slightly and then add to the egg mixture.
Fold in the flour and then the beetroot.
Pour into the prepared tin and bake for 30 - 40 minutes.
Allow to cool in the tin.