We have been continuing the theme of hiding veggies in cakes, ostensibly to diversify the consumption of my daughter, although really if I am honest, it's just another excuse to bake cakes! Today's endeavour is beetroot brownies and quite a success, partly due to the 100% cacao chocolate that went into them and lots of it.
What you need:
250g unsalted butter
180g 100% cacao chocolate
3 medium eggs
300g coconut sugar
A pinch of sea salt
150g wholemeal self-raising flour
300g beetroot, boiled until tender then grated
Method:
Preheat the oven to 180C and grease a shallow baking tin with butter.
Cut your chocolate and butter into small pieces and melt them together over a bain-marie. This involves putting the ingredients in a heatproof bowl and sitting it above a bowl of simmering water, stirring the chocolate pieces all the time until they melt.
Then whisk together your eggs and coconut sugar then fold them into the chocolate & butter, followed by the flour, salt, and lastly the grated beetroot.
Pour the whole mixture into the baking tray and bake for 20-25 minutes or until a skewer comes out clean-ish! No need to overcook it as they are best a bit gooey.
Makes around 20 brownies and delicious served with vanilla ice-cream.