Irresistible CHOCOLATE
CHOCOLATE, BEETROOT AND STEM GINGER BROWNIES
Beetroot and chocolate are unlikely friends, but these fudgy dense squares will keep you coming back for more.
MAKES 12 SQUARES
✣200g (7oz) unsalted butter, plus extra for greasing
✣200g (7oz) 70% dark chocolate, broken into pieces
✣125g (4oz) light muscovado sugar
✣125g (4oz) caster sugar
✣4 medium eggs
✣150g (5oz) self-raising flour
✣1tbsp cocoa powder, plus extra to dust
✣Pinch sea salt
✣200g (7oz) cooked beetroot, peeled and grated
✣5 knobs stem ginger, finely chopped
You will need
✣20cm (8in) square brownie or cake tin, greased and lined
1 Heat the oven to 170C/ Gas 3. Put butter and chocolate into a heatproof bowl over a pan of boiling water and heat gently, stirring until both have melted. Set aside to cool.
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