While at Riverford Farm last month for the family day my husband had one of their Beetroot Brownies. Ever since he has been on at me to get the recipe, so I emailed the farm and they kindly sent me the recipe......after wards I realised it was in their cook book all along, which I have and highly recommend!
So last night I got baking and these are the finnished product, sticky, dense, very chocolatey, rich and delicious! When I find a good thing I believe in sharing it with as many people as possiable so here you are........happy baking!
250g dark chocolate, the higher the cocoa % the better, I used 85%.
200g unsalted butted, cut into cubes.
1 table spoon Tia Maria (optional)
250g cooked beetroot.
3 eggs
1 drop vanilla extract
200g caster/fine white sugar
50g cocoa powder
50g rice flour
1 teaspoon baking powder
100g ground almonds.
Melt together chocolate and butter, I used the microwave on low.
Remove from heat and stir in Tia Maria, if using.
Puree the cooked beetroot in food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth.
Sift the cocoa, rice flour and baking powder and stir in the ground almonds. Stir chocolate into the beetroot mixture and then fold in the dry ingredients.
Use a baking parchment to line a rectangular tin. pour in the mixture and place in an oven preheated to 180c/gas mark 4. Bake for 30-35 mins, until just firm to the touch.
Do not over cook; a skewer inserted into the centre should come out slightly sticky.
Leave to cool and cut into squares.
Feel free to add things , like nuts or mini marshmallows. At Riverford they had added fresh raspberries.....Divine!
