- For the Brownie
- 185g Booths dark chocolate
- 185g butter
- 200g peeled & grated fresh beetroot
- 50g ground almonds
- 100g brown sugar
- 100g caster sugar
- 1tsp baking powder
- 80g plain flour
- 40g cocoa powder
- 3 eggs
- 25ml Monsoon Malabar coffee, cooled
- For the Topping
- 50g Booths milk or dark chocolate, melted
- 50g chopped pistachios
Deliciously moist and indulgent chocolate brownies made with fresh beetroot.
- Preheat oven to 180°c / 350°f / gas mark 4, then and grease and line square cake tin.
- Over a pan of simmering water, melt the chocolate and butter together in a bowl – don’t let the bowl touch the water.
- Whilst the chocolate and butter is melting, whisk the eggs and sugars together in a separate bowl, until thick and glossy.
- Sieve the flour, baking powder and cocoa powder into a separate bowl, add the grated beetroot and almonds then stir until combined.
- Gradually fold the flour mixture into the eggs (use a metal spoon, wooden ones can cause you to lose air from your carefully whisked eggs), trying to keep in as much air as possible.
- Gently fold in the melted chocolate mixture and the coffee until everything is combined.
- Pour into the baking tin and cook for 20 minutes – it wants to be a little crisp on top but still soft in the middle.
- Once the brownie is cooked and out of the oven, melt the chocolate in a bowl over a pan of simmering water (don’t let the bowl touch the water). Whilst the chocolate for the topping is melting, remove the brownie from the tin and place onto a board.
- Drizzle the melted chocolate over the warm brownie, then sprinkle the chopped pistachios on top.
- Cut into 16 squares and serve either hot with ice cream or cold with a brew.
This stays really moist for at least a week thanks to the beetroot, so is perfect for a make ahead recipe.