Method
Step 1:
Preheat the oven to 170°C (150°C fan, gas mark 3). Lightly grease and line a 20cm x 30cm x 2cm baking tin .
Step 2:
Put the butter and dark chocolate into a heatproof bowl. Stick the bowl on a baking tray lined with baking paper and put it in the oven to warm up.
Step 3:
After a few minutes, take out the mixture, give it a stir and put it back in the oven to melt completely. You may prefer to melt the chocolate and butter in a bowl held over a pan of simmering water.
Step 4:
In another bowl, whisk together the caster sugar and eggs until smooth and creamy. Stir into the chocolate mixture until well combined. Sift in the flour and fold in with the beetroot and walnuts.
Step 5:
Pour into the prepared tin and bake for 20-25 minutes and until a knife or skewer comes out with a few moist crumbs clinging to it.
Step 6:
Remove from the oven and stand the tray on a wire rack until the brownie is cool enough to cut into squares.
Ingredients
- 250g Butter (unsalted)
- 250g Dark chocolate
- 250g Billington's Unrefined Golden Caster Sugar
- 250g Self-raising white flour
- 3 Egg(s) (free range)
- 250g Beetroot (cooked, pureed or grated)
- 100g Walnuts (broken)
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Ingredients
- 250g Butter (unsalted)
- 250g Dark chocolate
- 250g Billington's Unrefined Golden Caster Sugar
- 250g Self-raising white flour
- 3 Egg(s) (free range)
- 250g Beetroot (cooked, pureed or grated)
- 100g Walnuts (broken)