Such is the brownie’s reputation; it can cope with an unorthodox intruder. Both the beetroot and the coffee make this particular version sing; it is bitter, but not too much, rich but not to it’s detriment and even gluten free to satisfy those guests.
BEETROOT ESPRESSO BROWNIE
MAKES 16 BROWNIES
PREP TIME - 20 MINUTES
COOK TIME – 45 MINUTES
200g raw beetroot, peeled (approximately 2 medium)
250g 70% dark chocolate
2 heaped tsp. instant coffee granules
200g unsalted butter
400g caster sugar
4 medium eggs, beaten
50g cocoa powder
50g plain flour
Pinch of salt
You will also need a 20cm x 20cm x 4cm square tin
1. Preheat the oven to 180C, fan 160C, gas 4. Line a 20cm x 20cm x 4cm shallow brownie tin with parchment paper.
2. Prepare the beetroot by peeling and grating on the fine side of a box grater.
3. Melt the chocolate, butter and coffee granules very gently in a large, heavy based saucepan over a low heat. Remove from the heat and stir in the chopped beetroot, caster sugar sugar and beaten eggs. Combine thoroughly before adding cocoa powder, plain flour and a pinch of salt to the mixture. Stir well.
4. Pour into the prepared tin and bake for 30 minutes until just cooked, brownies are easy to over bake. The top should be dried to a paler brow, but the middle should still be dark and dense and gooey and only just firm. Allow to cool completely in tin before slicing, as it will continue to cook until cooled.