Now I would love to take full credit for these but I cannot!
The recipe is from ‘Red Velvet Chocolate Heartache’ recipe book by Harry Eastwood
It’s a great recipe book that is fat and gluten free. Fruit and vegetables replace the fat.
Don’t get me wrong I’m certainly not anti (good) fats. The recipes do contain sugar which I replace with either xylitol or coconut palm sugar.
The brownies are gorgeous and rich and the beetroot gives it a hidden depth to the taste.
The recipe is a little fiddly but I’ve cooked it so many times that I can knock up a batch pretty pronto.
EVERYONE who has tasted these absolutely LOVES them.
- 400g top and tailed and scrubbed peeled raw beetroot cut into 2cm dices (you can buy then ready cooked in vacuum bags but make sure they are not pickled!!)
- veg oil for greasing
- 100g ground hazelnuts plus 30g chopped for the topping
- 70g good quality cocoa powder
- 2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon baking soda
- 3 eggs
- 150g light brown sugar (or alternative)
- 1-2 teaspoons vanilla extract
- 150g dark chocolate (min. 70% cocoa solids)
- 2 tbles spoons of rice flour
you will need a brownie tin (27cmx20cmx5cm) I use a square cake tin (21cmx21cm)
a blender and food processor
- Preheat oven to 160/325f. Line the tin with baking paper. Brush the side with a little veg oil
- If cooking the beetroot. Steam the beetroot over a pan of boiling water for 10 minutes until soft (keep warm)
- whisk eggs, sugar and salt with electric whisk for 5 minutes until tripled in size
- Blend the beetroots and add chocolate so it melts, then puree
- Beat the ground hazlenuts, rice flour, coca powder, baking powder and vanilla into the egg mixture until well combined.
- Gently fold the beetroot/chocolate puree into the mixture
- Pour the mixture into the prepared tin and sprinkle the chopped hazelnuts over the top
- bake in the middle of the oven for 35 -45 minutes
- hover in the kitchen impatiently as the delicious aromas engulf you!!!¬
- Careful not to over cook as you want it to be a bit gooey in the middle- mmmmmm
- remove from the oven and allow to cool for 20 minutes in the tin before cutting and serving whilst warm
photos to come as the recipe has been requested by my 11 year old daughter for her birthday on Saturday!