These brownies are more delicious than one can imagine. Nevertheless, as there are only two middle-aged adults in this household and my tin is 20cm x 20cm in size, I prepared only 2/3 of this recipe by Hugh Fearnley-Whittingstall and replaced the caster sugar with half golden granulated and half dark soft brown sugar.
You can either grate or purée the cooked beetroot before adding to the mix – the latter gives a slightly more velvety texture. They work just as well with or without walnuts.
165gr unsalted butter, cut into cubes, plus a little more for greasing
165gr plain chocolate (about 70% cocoa solids), broken into squares
165gr caster sugar
100g self-raising flour
165gr cooked and peeled beetroot, grated or puréed
65gr broken walnuts or haselnuts (optional)
orange peel (my suggestion, not included in the original recipe)
Preheat the oven to 170 °C. Lightly grease a baking tin that’s roughly 20cm x 20cm in size and at least 2cm deep. Line the bottom with greaseproof paper and butter the paper, too.
Melt the chocolate and butter in a bowl held over a pan of barely simmering water.
In another bowl, whisk the sugar with the eggs until smooth and creamy. Stir in the chocolate mixture until well combined. Sift in the flour, stir, fold in the walnuts (if using) and beetroot. Pour into the prepared tin.
Bake for 20-25 minutes, until a knife or skewer comes out with a few moist crumbs clinging to it – be careful not to overcook the brownies. Remove from the oven, then stand the tray on a wire rack until cool enough to cut into squares.