Beetroot brownies

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Prep:15 mins
Cook:40 mins
Plus cooling

Easy

Nutrition per serving

kcal 255
fat 13g
saturates 7g
carbs 32g
sugars 24g
fibre 2g
protein 4g
salt 0.11g

Ingredients

500g whole raw beetroot (3-4 medium beets)
100g unsalted butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder

Tip

No microwave?
If you don’t have a microwave, boil the whole, unpeeled beetroot until tender (leaving the skins on prevents them from becoming waterlogged), then peel and use as above. For a real cheat, use 400g ready-cooked beetroot – just be sure to buy the type without vinegar!

Method

Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.