[adapted from recipe by River Cottage chef Hugh Fearnley-Whittingstall on Guardian website]
- 250 g unsalted butter
- 250 g dark chocolate – 70% cocoa (broken into pieces)
- 250 g cooked and peeled beetroot (grated)
- 1¼ cup golden caster sugar
- 1 cup plain flour
- 1 tsp baking powder
- 1 cup coarsely chopped walnuts or optionally pecans or hazelnuts
- 3 – 4 eggs
- some more butter to grease the tins
- 2 smaller or 1 large (about A4 size) baking tray, at least 3 cm high
- baking paper
- skewer to test if brownies are ready
- silicone pastry brush
- Preheat oven to 180°C (356°F).
- Melt the butter either in a small saucepan or in microwave.
- Using a bit of melted butter and silicone brush grease baking tins and line them with baking paper, grease some more.
- In a double boiler melt chocolate, let it cool down a little bit.
- In a mixing bowl whisk eggs with sugar until creamy.
- Combine with chocolate mixture and butter.
- Fold in also flour, then walnuts and beetroots.
- Pour the batter into baking tin(s).
- Bake for about 25 – 30 minutes or until skewer comes out almost clean.
- Let it cool down completely before cutting into squares.
Makes about 15 – 20 portions.
For more decadent chocolate & walnut dessert ideas check out this Cape brandy pudding by Jeanne of Cook Sister.