This week is National Baking Week and to celebrate I decided to make brownies, very special brownies with a intriguing ingredient. My love of baking is well documented. I enjoy it because it is stress-relieving, creative, rewarding, fun and I believe a home-baked good is always better than shop bought.
Hugh is officially a god. If he can turn a humble beetroot into a glorious, moist, rich chocolate brownie he's a god in my eyes. Hey you know what I'm like, I'm always drawn to pink food like a magpie to anything shiny, and if it is pink and glittery...well I'm hooked. The taste was nothing like I expected. You can certainly taste the beetroot, but rather than it being an earthy taste its paring with dark chocolate turns it into a deep sweet taste, not unlike cherries. This has helped conquer my belief of vegetables not belonging in cakes.
This recipe was featured on River Cottage Autumn last week and has caused a bit of a stir on foodie forums. One thing I did find was that I had to bake it for quite a bit longer than the original recipe, but this is probably because I used a different sized pan.
Beetroot Brownies
makes 16 squares
From River Cottage Autumn
250g 70% dark chocolate
250g unsalted butter
250g caster sugar
3 eggs
150g self-raising flour
250g boiled beetroot, grated (boil your own, or use ready boiled-as long as it's not pickled!)
1) Preheat oven to 180oc. Line an 8x8 In a bain-marie (or using the oven method Hugh uses in the above link) gently melt together the chocolate and butter. Allow to cool for a few minutes.
2)Whisk together the sugar and butter then beat in the chocolate/butter mix.
3)Fold in the flour then beetroot. Pour into the tin and bake for 20-30 or until a skewer come out just about clean. Allow to cool in tin before slicing as it will continue to cook until cooled. 
Tuesday, October 21, 2008
Beautiful Beetroot Brownies
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I liked the look of those brownies on the show last week, I will have to give them a try now Jules.
ReplyDeleteJules, they look wonderful. Beetroot and chocolate in cake works great, so I guess it'll be the same for brownies! If you've conquered your fear of veg in cakes, what about a parsnip cake next?! It's delicious. I have even seen recipes for chocolate cake with sauerkraut, but even I've shied away from that until now.
ReplyDeleteAh, I missed Hugh last week. These look good, courgette cake is supposed to be a winner too.
ReplyDeleteAngela - they are certainly worth trying as I was pleasently surprised with them.
ReplyDeleteSylvie - I'll have to try parsnip cake as for sauerkraut cake, I may pass on that one thank you!
Ginger - I'm not a huge fan of cougette, but if I could disgise it in chocolate I'm sure I would eat it!
I saw Hugh baking this too! Would love to try it.
ReplyDeleteLooks really interesting. but I was surprised the nutritional information on these was still so bad (high fat and cals) considering they have the beets. I've seen versions that have pumpkin that helps cut down on the fats in the recipe. Seemed surprising.
ReplyDeleteWow, these brownies look delish! Just found your blog this evening and am glad I did! I'll be back to visit often!
ReplyDeleteBeth - I'm looking forward to this weeks episode.
ReplyDeleteErin - I was quite surprised too as I've seen beetroot used to reduce fat content in cakes.
Jenny - Thanks for popping by. Hope to see you again soon!
Hey Jules, these are brilliant and what perfect timing. I was passed a large bag of beetroot the other day and wasn't sure what I was going to do with it. Now I know!
ReplyDeleteYou may use my adopt a blogger questions if you like. I have the past interviews on the right hand panel of my blog in a drop down list, if that is any help :)
Oh neat!
ReplyDeleteI could eat these even though I am not a beetroot fan - they do have chocolate in after all!
ReplyDeleteThis is an interesting recipe and very appropriate for National Baking Week.
ReplyDeleteI have always been very cautious about using vegetables, except for carrots, in cakes.
The brownies look wonderful.
Holler - thank you for letting me borrow the questions.
ReplyDeleteAleta - :)
Nic - it's amazing how chocolate can transform food!
Margaret - I know what you mean about vegetables in cake.
Those brownies look wonderful Jules. I just picked up my free Asda magazine and there are a few recipes inside with beetroot including a chocolate beetroot cake.
ReplyDeleteRosie x
Hi Jules, I made the chocolate brownies yesterday. What an amazing recipe! I doubled the quantity and make 2 cakes, plus a little left over for a shallow tin. I iced them with a chocolate, cream cheese frosting. Graham and I both took the cakes into work today and they were a huge, huge hit, with everyone saying they were the best brownies they had ever had and there was much surprise over the beetroot. I am defintely a convert now!
ReplyDeleteRosie - I'll have to pick up a copy of the Asda Magazine. I find it often has great recipes in it.
ReplyDeleteHoller - Glad you and your workmates enjoyed them. The cream cheese frosing sounds wonderful with them.
These look so delicious I love the deep colour, they are to die for!
ReplyDeleteI saw these brownies on the telly too. Yours look fab - you must have the baking touch!
ReplyDeleteI must admit I was really tempted by Hugh's apple and beetroot crumble idea too
Mrsb - they were certainly delicious and a beautiful colour.
ReplyDeleteSophie - I have to agree the beetroot crumble did look good.