Is there anything better than brownies? I’m yet to see otherwise! These Brownies are super fudgey and gooey, which is what they should be right? The trick to get the fudgiest brownies ever is to always slightly undercook them, so my top tip is when you think they need 5 minutes more, take them out! This will ensure they won ‘t be dry and cakey.
The addition of beetroot really adds a new depth of earthy flavour to the brownie. It works so well with the chocolate too! I’ve added beetroot puree into the chocolate mix, make sure when you are buying beetroot for the recipe, don’t buy pickled beetroot unless you want a pickled flavoured brownie! You will find plain cooked beetroot in the vegetable aisle in the supermarket. Then place this beetroot into a food processor or blender and blend until smooth and liquid. Beetroot is such a wonderful ingredient to use in baking. It has an amazingly vibrant colour as well as flavour that works so well with chocolate and other sweet foods. Plus beetroot is soon to be back in season in the UK which makes it even better!
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Preheat the oven to 165 degrees celsius. (fan) Grease and line an 8 inch square tin with baking paper and set aside until needed.
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Melt the chocolate and butter completely in a bowl over a pan of boiling water. Set aside and leave to cool slightly.
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In a free standing mixer or using an electric mixer, whisk together the sugars, eggs, salt and golden syrup until pale and fluffy.
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Whisk in the chocolate and beetroot puree mixture into the eggs. Sift in the flour and cocoa powder and use a spatula to carefully fold into the mixture.
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Pour the brownie mixture into the prepared tin and place in the oven for about 30 minutes. until cooked around the edges but still fudgey in the centre.
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Leave to cool completely until you slice! Use a hot knife to slice the brownies into 20 pieces.
