beetroot chocolate brownies
It might sounds a bit out there, but the earthiness from the beetroot adds a brilliant new angle to the much adored chocolate brownie. Paired with some vanilla crème fraiche and crushed pecans, this dessert is properly gutsy and memorable. It was the dessert that finished one of my pop-ups, and it went down a storm!
- 200g dark chocolate roughly chopped
- 100g white chocolate chunks
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
- Dr Will's beetroot ketchup
- vanilla extract
- crème fraiche
- 100g pecans
- Preheat the oven to 170°C (340°F fan/gas mark 3) and line a deep baking dish (25 x 25 x 5 cm) with greaseproof paper. On a separate baking tray, throw on your pecans and roast in the oven for 15-20 minutes (you should be able to smell them but make sure they don’t get too dark!)
- Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth, stirring occasionally. Remove from the heat.
- Add the sugar and stir until incorporated well. Add the flour and stir until incorporated well.
- Stir in the eggs and 3 tablespoons of Dr Will's beetroot ketchup. Mix until thick and smooth. Finally, stir through the white chocolate chunks.
- Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30–35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook, you want the inside to be soft!
- Add two teaspoons of vanilla extract to the pot of crème fraiche. Serve the brownie warm, with a dollop of crème fraiche on the side and the roasted pecans.
Sodium: 67mgCalcium: 48mgVitamin C: 1mgVitamin A: 465IUSugar: 37gFiber: 3gPotassium: 222mgCholesterol: 80mgCalories: 476kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 3gSaturated Fat: 14gFat: 29gProtein: 5gCarbohydrates: 50gIron: 3mg
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