Woman's Weekly

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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