Chocolate, beetroot & pistachio brownies

Name: Chocolate, beetroot & pistachio brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 180 g Cooks’ Ingredients Belgian Dark Chocolate; 100 g unsalted butter, diced, plus a little extra for greasing; 50 g cocoa powder, plus extra for dusting; 120 g plain flour; 1 tsp baking powder; ¼ tsp fine salt; 330 g pouch Fresh Beetroot; 3 British Blacktail Free Range Large Eggs; 225 g light brown muscovado sugar; 50 g pistachio kernels, roughly chopped; 1 pinch sea salt flakes (optional); 2 scoops vanilla ice cream, to serve (optional)

Serve cold, or just-warm as dessert with a scoop of vanilla ice cream.

5 out of 5 stars(4) Rate this recipe

Vegetarian

Makes12
CourseSnack
Prepare15 mins
Cook30 mins
Total time45 mins
PlusPreparation time 15 minutes + cooling

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180g Cooks’ Ingredients Belgian Dark Chocolate
100g unsalted butter, diced, plus a little extra for greasing
50g cocoa powder, plus extra for dusting
120g plain flour
1 tsp baking powder
¼ tsp fine salt
330g pouch Fresh Beetroot
3 British Blacktail Free Range Large Eggs
225g light brown muscovado sugar
50g pistachio kernels, roughly chopped
1 pinch sea salt flakes (optional)
2 scoops vanilla ice cream, to serve (optional)

Preheat the oven to 180ºC, gas mark 4. Place the chocolate and butter in a heatproof bowl, set over a pan of simmering water and heat, stirring occasionally, until melted. Remove and set aside to cool for 5 minutes.
Grease a 20x27cm baking tin, then line it with baking parchment. Combine the cocoa, flour, baking powder and salt in a bowl. Blend the beetroot in a blender or food processor until smooth or finely chopped. Pour in the melted chocolate mix and blend some more until smooth.
In a separate bowl, beat the eggs and sugar together using an electric hand mixer, until doubled in volume. Stir in the chocolate and beetroot mixture. Using a large metal spoon, fold in the dry ingredients.
Pour the batter into the prepared tin and spread out using a palette knife. Scatter with pistachios and the sea salt flakes, if using, then bake for 25-30 minutes, until set to the touch but still gooey inside. Cool on a wire rack before cutting into 12 pieces. Serve warm with ice cream, if liked.

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