Chocolate and beetroot brownie

Ingredients:

30 portions

1.4kg beetroot, cooked & peeled
200g dates, pitted & chopped
250g dark chocolate
100g butter
5 eggs
80g honey
300g rice flour
80g cocoa powder
8g baking powder

 

Method

  •  Pre-heat the oven to 180˚C
  •  Grease and line two 20 x 30cm baking trays with parchment paper
  • Chop the beetroot into small cubes and place in a food processor. Blitz to a paste
  • Remove from the processor, drain off any excess liquid and leave to one side
  • Soften the dates in boiling water, place in a food processor and blitz until smooth
  • Over a pan of simmering water, melt the chocolate and butter together in a heatproof dish
  • In a separate bowl, beat the eggs until they are light and fluffy
  • Carefully fold the eggs and beetroot together, followed by the chocolate, dates and honey
  • Sift in the flour, cocoa powder and baking powder then gently fold together
  • Pour into the prepared tray and bake for 30-35 minutes
  • Leave ambient (not in the fridge) and allow to cool overnight
  • Straighten and trim edges then cut into 30 rectangular bars, 15 equal portions from each tray (3 across the long edge and 5 down)
  • Dust with cocoa powder to serve (optional)
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