Chocolate, beetroot and raspberry brownies


I’m putting the courgette recipes to one side very briefly (still got more up my sleeve) to bring back the beetroot and use the first autumn raspberry harvest. I guess autumn must be just round the corner then! It was only a small raspberry harvest, a double handful, not worthy of a dessert of their own, but just enough to throw into a chocolate brownie mix that I’d been planning to do anyway.

The combination of beetroot and raspberries give them a lovely deep red colour, sort of like a red velvet cake, but without the need for food colouring. Of course they also keep the brownies moist, and the sweetness of the raspberries counters the earthiness of the beetroot. A good combination.

The recipe is one I’ve used before from River Cottage, I just added the raspberries with the beetroot in the folding stage at the end.

Source: River Cottage

  • 250g unsalted butter, cut into cubes
  • 250g dark chocolate (about 70% cocoa solids), broken into pieces
  • 3 medium eggs
  • 250g caster sugar
  • A pinch of sea salt
  • 150g self-raising flour (wholemeal ideally but white works well too)
  • 250g beetroot, boiled until tender, cooled, peeled and grated
  • a handful or so of fresh or frozen raspberries

Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.

Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt.

Stir, then put back in to the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it is a shame not to exploit the warming oven.

Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth.

Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot (and raspberries if using) – be careful not to over-mix or it will make the brownies tough.

Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it.

Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.





One thought on “Chocolate, beetroot and raspberry brownies

  1. Bryony Jones October 10, 2016 at 2:31 pm Reply

    Absolutely scrummy.If the recipe makes 20 brownies then 200cal per piece, inclding 2 of your 5 a day !


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