Beetroot Brownie
Nigel Heppell
This seemed to be well received at the Harrier League at Cramlington - this has a lot less fat than the usual brownie mix.
400g cooked beetroot - start with 500g raw, top & tail and boil for hours,
or chop it up and microwave in a bowl for 10 - 15mins.
100g butter (unsalted preferably)
200g plain choc (70% cocoa - Lidl/Aldi is good for this)
1tsp vanilla extract
200g caster sugar
3 eggs
100g plain flour
25g cocoa powder
Chop chocolate and butter into bits and soften in microwave. Chuck into a food processor/blender along with the vanilla extract and cooked beetroot after you have drained off excess liquid. Whizz to smoothness.
Whisk eggs and sugar in a bowl until thick and foam-like - could take a couple of minutes with electric thingy.
Add beetroot mix and carefully fold into egg foam with a metal spoon. Sieve in the flour and cocoa powder and gently fold again, aiming to create a smooth batter but retaining as much air as possible.
Pour into a greased/lined 20cm x 30cm tray and bake at 180°C (160°C fan oven) for 25 mins - or until it has risen all over - aim for a thin crust on the top over a slightly flexible body. Let cool in tin before cutting into squares.
Optional extra: lightly drizzle melted milk choc over the top and away you go.
