Beetroot and Ginger Brownies

Carrot Cake is a favourite of mine , I have a recipe that works everytime rich and moist  sometimes I add   poppyseeds cardamon or apricot . The carrot keeps cakes moist and sweet, a few times I have replaced the carrot with beetroot it gives a stronger earthy taste than the sweet carrot.

I have long been fascinated by the idea of a chocolate and beetroot cakes. Many blogs have raved about Nigel Slaters Tender recipe , coincidentally I have long loved his Chocolate Brownie Recipe  from Kotchen Diaries super sticky sometimes supplemented with ginger , or summer fruits raspberries or cherries

I wondered if Beetroot Brownies would work, a quick Google showed I was not being original , Hugh Fearnley Whittingstall has a recipe , another by BBC Good Food has some good reviews . The Good Food recipe won  over the HFW recipe, with double the amount of beetroot and half the amount of butter it was a good recipe to power through vegebox beetroots the size of cricket balls.

I added stem ginger to the recipe and increased the cooking time ( the original 25 minutes was way to short). The result of super rich sticky brownies with a purple hue, earthy taste with a little fiery ginger

There is a steady debate as to whether a brownie should be cakey or fudgey, they are definitely on the gooey fudgey side.

Beetroot and Ginger Brownies

500g fresh beetroot
100.0g unsalted butter , plus extra for the tin
200 plain chocolate (70% cocoa)
1.0 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder
3 balls of stem ginger

    1. Line a 20 x 30cm tray with greaseproof paper
    2. Simmer the beetroot in hot water til soft , then wearing rubber gloves slip of the skins.
    3. One the beetroot are cooked Heat oven to 180C
    4. In a food processor , mix together chocolate ,hot beetroot , ginger, butter and vanilla. Whizz until the mix is as smooth as you can get it
    5. Put the sugar and eggs into a large bowl using an electric hand whisk until thick, pale and foamy, about 2 minutes . Fold the beetroot mix into the whisked eggs.
    6. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
    7. Pour into the prepared tin and bake for 45 minutes or until there is just the slightest quiver on top
    8. Allow to cool in the tin , then cut into squares

Beetroot and Goats Cheese Tart by you.Salmon cured in Beetroot and Vodka

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8 Responses to Beetroot and Ginger Brownies

  1. Jonathan says:

    Fuegey, earthy, chocolatey brownies sound awesome. And with the beets in them, surely that makes them healthy, right?

  2. I love this idea so much! I included a link to the recipe on my weekend links round up. Thanks again for the inspiration.

  3. Pingback: (relatively healthy) beetroot and ginger brownies « i ♥

  4. Lala says:

    Oh my goodness. I finally made this tonight. SO GOOD! I forgot the vanilla but put a bit of stem ginger syrup in instead. I also neglected to wait for it to cool before cutting and tasting…..

  5. Pingback: Chocolate Date Cake | Girl Interrupted Eating

  6. Maggie ferguson says:

    Read your recipe in Saturday guardian and then to this site. Super ideas! I’m presuming the stem ginger is chopped and added into the batter last?

  7. Katie Hudson says:

    Have you tried replacing the flour with ground nuts to make them gluten free? I do this with my standard recipe, but they come out gooier than normal, so I wonder whether it would work with these….

  8. Pingback: Food Swapping! | Peculiar Potions

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