The addition of beetroot to this classic slice brings superfood goodness along with a lovely earthy flavour. Enjoy on it's own, as a lunchbox treat, or serve for dessert with vanilla ice cream or cream.
1 bunch of Little Farms baby beetroot (approx. 300-350gms with leaves removed)
300gm dark chocolate (chopped into small pieces)
250gm butter (cubed, room temperature)
3 medium size free range eggs
250gm organic coconut sugar
150gm self raising flour
1 TBS of cocoa powder or icing sugar for dusting
Preheat your oven to 180°C and grease and line a 20cm square baking tin with baking paper.
Top and tail the beetroot, peel and cut the beetroot into halves (or quarters if larger). You may wish to wear gloves to prevent the beetroot from staining your hands.
Place the beetroot pieces into a pot of water, bring to the boil and then cook for 10-15minutes, until tender. Cool the beetroot, then coarsely grate. You should end up with about 250gms of grated beetroot. Set aside.
Melt 250gm of the chocolate (reserve the remainder for later) and butter together using the double boiler method - cube the butter and place together with the chocolate pieces into a heatproof bowl. Sit the bowl over a pot of simmering water (the bowl shouldn't be touching the water). Stir until melted and smooth, then set aside to cool slightly.
Beat the eggs and sugar together in a large bowl using electric beaters, until thick and creamy. Slowly pour the chocolate and butter mixture into the egg and sugar mixture, then fold together using a spatula. Sift the flour into the mixture and fold this in also, until just combined. Finally, fold in the grated beetroot.
Pour the batter into your prepared baking tin, level the top and scatter the remaining chocolate pieces over and then bake for 40minutes, or until only a few moist crumbs cling to a skewer inserted into the middle of the brownie.
Leave the brownie to cool in the tin on a wire cooling rack, then dust with icing sugar or cocoa powder. Lift the brownie out of the tin and cut into squares, rectangles or triangles. Enjoy on it's own as a sweet slice, or serve warmed with a side of vanilla ice cream or whipped cream for a decadent dessert.