Recently the nice people in Green & Black’s got onto me to let me know about their easter egg range. Even nicer, they sent me a few bars from their product range to sample. Rather than eat them all myself, I thought I would make some brownies and treat my friends. In my house, my sister makes the best brownies- so to rival them, I needed to do something a little different. I had heard chocolate and beetroot went well together so I thought I would give it a whirl. As we have someone who eats gluten-free in my house, I was also seeking a recipe with a low flour level so I can adapt it for them in the future, without too much hassle.
250g Green & Black’s dark chocolate
250g softened butter
3 eggs (room temperature)
250g Caster sugar
100g self-raising flour
Pinch of salt
50g ground almonds
250g grated cooked beetroot. (Not pickled. Fresh preferably!)
Preheat the oven to 180 degrees Celsius and line a suitable baking tray with grease-proof paper.
Over a pot of simmering water, place a glass bowl and melt the butter and chocolate.
While they are getting to know each other, beat the eggs and the sugar until they get creamy.
While this is all going on grate the beetroot.
When the chocolate and butter have melted whisk it into the sugar and eggs mixture. After they have combined, sift in the flour and add the ground almonds- fold them in gently. Lastly add the grated beetroot and gently combine it into the mixture.
Bake for about 40 minutes. After 30/35 check how they are getting on to avoid the brownies over-cooking. Stick a skewer into the brownies, it shouldn’t come out completely clean but equally it shouldn’t be liquidy.