Sounds like a strange combination doesn’t it? But beetroot gives the brownies an extra depth of flavour, that is hard to describe, part from saying that it just works! For those who are less adventurous with their food and aren’t sure about having veg in their sweets, just don’t tell them :) let them enjoy the brownies first, hopefully that will convince them.
This recipe has been adapted from the River Cottage Everyday cookbook.
250g of either unsalted organic butter / olive spread / soya spread - whatever your preference is (mine in organic butter)
250g Xylitol chocolate
3 medium eggs
150g gluten free flour (e.g. dove’s farm gf plain flour)
First the beetroot needs to be peeled, cleaned and boiled until tender (but not mushy!). Once ready, drain and leave to cool. Once the beetroot is cool to the touch grate it.
Preheat the oven to 180c (GM4).
Grease a shallow baking tin (approx 20 x 25cm) and line with baking parchment.
Cut the butter in cubes, and break up the chocolate into pieces, place both in a oven-proof dish and place in the warming oven for a few minutes. Then give it a stir before putting it back in the oven for a few more minutes, until the butter and chocolate is completely melted.
Keep an eye on the choc/butter melting but meanwhile you can whisk and eggs and Xylitol together until combined in a large bowl. Then beat in the melted chocolate and butter until smooth.
sift the flour and salt over the mixture and gently fold in with a metal spoon. Next fold in the grated beetroot until everything is evenly distributed, but be careful not to over mix.
Pour the mixture into the baking tin and smooth the top. Bake for 20-25 minutes but no more to keep them moist.
Once baked place on a wire rake to cool before cutting it into pieces. Yum!