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Blender beetroot brownie
Serves 6-8 Cakes, Bread and Pastries
Ingredients
- 1 orange, peeled
- 1 beetroot of a similar size to the orange, plus 1 small finely sliced beetroot
- 200g butter, melted
- 200g dark chocolate, melted, plus 50g extra, chopped
- 3 eggs
- 220g caster sugar
- 1tsp natural vanilla extract or paste
- 200g ground almonds
- 75g plain gluten-free flour
- 55g unsweetened cocoa powder
- 70g walnuts
- 1 tsp baking powder
- 1/4 tsp salt flakes
- yoghurt, to serve
Method
Boil the whole orange and beetroot together in a saucepan, topping up with boiling water regularly to keep them covered. Cook for around 1 hour, until both are soft, and you can put a skewer through them.
Line a 20cm x 30cm brownie tin with baking paper, including all the way up the sides. When the beetroot is cool enough to handle, use some kitchen paper or a teaspoon to create some friction and help slip the skin off. Preheat the oven to 180C/160C F/Gas 4.
Pop the warm beetroot in a blender or food processor, along with the orange, butter and 200g chocolate. Blitz to combine, keeping the machine whirring until a smooth purée forms. Add the eggs, sugar and vanilla and blitz until incorporated.
In a bowl, mix together the walnuts and baking powder, then add these to your machine and give it a few pulses, until incorporated – but not too much, or it will make the mixture heavy.
Pour the batter into the tin, then dot with the extra chocolate and beetroot slices Bake for 40–45 minutes, until the brownie is fudgey and still moist. Don’t bother doing the skewer test – it’ll lead you astray.
Allow to cool slightly and
serve warm with yoghurt. Store
in an airtight container, chilled,
for up to 1 week.
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