Pleasantly chewy on the outside, and somehow both fluffy and damply rich on the inside, it’s one of those brownies that people will pronounce ‘too rich’ and then proceed to to have second and third helpings.
And all but one tucked happily into the chocolaty treat without ever knowing its secret – the beetroot which lends the brownie an earthy note and a subtle pinkish tinge.
Honestly, carrot cake is so old-school – let’s embrace the sumptuously dark magic of beetroot and chocolate. And, considering the laughable ease with which this cake is brought to life, anyone can soon be proficient in the dark arts.
Serves 8 (or 4, if they are as unashamedly greedy as my friends):
250 g butter, cut into cubes
250 g dark chocolate (minimum 70% cocoa solids), broken into pieces
3 medium eggs
250 g caster sugar
150 g self-raising flour
250 g beetroot, boiled until tender, cooled, peeled and grated
1. Line a baking tin, approximately 20 x 25 cm, with baking parchment.
2. Preheat the oven to 180 degrees celsius. Put the butter and chocolate in a microwaveable bowl and heat in the microwave until completely melted, taking out the bowl every 20 seconds or so to stir and prevent from burning. Leave to cool.
3. Whisk the eggs and sugar together in a large bowl, then beat in the melted chocolate and butter until smooth. Sift the flour over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to overmix or it will make the brownies tough.
4. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 30 – 40 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it.
Adapted from “River Cottage Every Day” by Hugh Fearnley-Whittingstall