These brownies may have an unusual veggie ingredient - beetroot - but this only makes them more delicious! They're dense, moist and fudgy without being too heavy and rich. Serve cold as they are or warmed slightly and dolloped with a spoonful of creamy Greek yoghurt. Delicious!
9ouncesvacuum-packed cooked beetroot, drained well and grated
2ouncesstem ginger from a jar finely chopped (I used 2 ½ of the little balls of preserved ginger but you can use about 2 ½ tablespoons of chopped candied ginger instead if this is all you can find)
For the ginger drizzle (optional)
1/4cupicing sugar
3or 4 tablespoons stem ginger syrupfrom the jar, or water
Preheat the oven to 180 degrees C/355 degrees F and line and lightly butter an 8x8 inch baking pan.
Melt the butter and the chocolate together on a low heat in a large pan. Stir together well, then take off the heat and set aside.
Using either a handheld electric whisk or a food processor, whisk together the eggs, sugar and vanilla until they are pale and fluffy (about 5 minutes). Sift the flour, cocoa and bicarb of soda into the egg and sugar mixture in a large bowl and fold in carefully with a metal spoon. Then fold in the ginger, beetroot and melted chocolate and butter mixture. Don’t over-mix so that the mixture stays light and moussey.
Pour into the tin and bake for about 35 minutes or until set, but take care not to overcook. Then leave to cool completely in the tin.
Mix the ginger syrup or water into the icing sugar, if making, then drizzle roughly over the brownies. Leave them to set before cutting them into about 16 squares. Eat cold or heat for 20 to 30 seconds in the microwave and serve with a tablespoon or two of creamy Greek yoghurt. Enjoy!
Notes
Barely adapted from the March 2014 edition of UK Good Housekeeping magazine.