Following the The Great British Bake Off I have been inspired to get back into the kitchen! Trying to sneak a healthy twist in there too. I came across this delicious recipe on BBC Good Food and made a couple of amends to make it gluten free. I also use all organic ingredients as a preference! This is a must try as they are truly delicious!
- 500g Whole Raw Beetroot (3-4 medium beets)
- 100g Unsalted Butter, plus extra for the tin
- 200g Bar Plain Chocolate (70% cocoa)
- 1 tsp Vanilla Extract
- 250g Golden Caster Sugar
- 3 Eggs
- 100g Brown Rice Flour
- 25g Cacao Powder
- Start with Beetroot, I pop on a pair of rubber gloves so I don’t get Beetroot stained fingers. Then peel and chop the beetroot, pop in a steamer and cook until soft.
- Pre-Heat the oven to 180C/160C fan/gas 4. While the Beetroot steams, butter and line a 20 x 30cm tray bake or small roasting tin. Roughly break the chocolate and cut the butter into cubes and pop into a blender with the vanilla. Once the Beetroot is tender, add this to the blender and mix it up until you have a smooth mixture. (The heat from the Beetroot will melt the butter and chocolate)
- Pop the Sugar and Eggs into a large bowl, and whisk together preferably with an electric whisk until it is thick, pale and foamy. Gradually spoon in the Beetroot mixture, and using a large metal spoon, fold the mixture in. Trying to retain as much air to the mixture as possible.
- Sift in the Flour and Cacao powder, gently folding into the mixture to make a smooth batter
- Pour the mixture into the prepared tin and bake for 25-30mins or until the brownies are completely risen and there’s a tiny bit of mixture left on the knife when you check the centre of the bake. Once cooked cool in the tray and cut and enjoy!