Chocolate and Beetroot Brownie

Nat Tallents' Chocolate & Beetroot Brownies - a wintery twist on an old-time favourite! The full dessert (pictured) is available to try at The Box Kitchen & Bar, post lockdown.

What You Need: 
  • 250 g pack of cooked and peeled beetroot
  • 200 g plain chocolate
  • 100 g butter
  • 1 tsp vanilla extract
  • 225 g caster sugar
  • 3 large eggs
  • 100 g self-raising flour
  • 20 g cocoa powder
What You Do: 
  1. Preheat the oven to 180 C (160 C Fan)
  2. Line a 20 cm/ 8 in square tin with grease proof or baking paper.
  3. Add the beetroot to a pan with 1/3 butter and warm slightly then blitz into a puree. You can chop but this makes it really smooth and beetrooty throughout.
  4. Measure the chocolate and 2/3 butter in a mixing bowl. Put over a pan of simmering water and stir until melted and runny. Remove from the heat.
  5. Whisk in eggs, vanilla, sugar and whiz until well mixed, then add the flour, cocoa powder and beetroot puree.
  6. Whisk again, then spoon into the tin.
  7. Bake for 30 minutes until set and just firm in the middle.

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