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Tel: 01540 673300 Email: info @ crubenbeghouse.com

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t: 01540 673300
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Ingredients. (Makes 16)

250 grs ready cooked beetroot.
250 grs dark chocolate (70% chocolate solids).
100 grs butter, plus a little extra for greasing the tin.
3 eggs.
250 grs light brown sugar.
150 grs ground almonds.
2 tbsp cocoa powder.
1 tsp baking powder.
1 tsp vanilla extract.
1 tsp cayenne pepper powder. (Optional and according to taste.)
Icing sugar to dust.

Method

Pre-heat the oven to 200C/ 180C Fan/ Gas Mark 6.

Prepare a 23 cm square baking tin by greasing all over with a little butter. Line with a wide strip of baking paper, leaving two tails, one at either end, to help lift the brownie out of the tin.

Break the chocolate into squares and put in a heatproof bowl along with the butter. Set over a pan of barely simmering water and allow to melt, stirring to mix as it does so.

Tip the beetroot into a food processor and process to a puree, pausing the motor to scrape down the sides, if necessary.

Add the melted chocolate and butter and the eggs, then whizz again until combined. Again scrape down the sides, then add the sugar, ground almonds, cocoa, baking powder and cayenne pepper (if using) and process to make a smooth batter.

Pour into the prepared baking tin and bake for 30 to 35 mins, until the top is set and the brownie is starting to pull away from the sides of the tin. A skewer inserted into the centre will come out fairly clean but still a touch sticky – don’t worry if it still seems a little soft as it will firm up on cooling and the brownie is designed to be quite squidgy & moist.

Remove from the oven, place on a cooling rack and allow to go cold in the tin. Using the baking paper tails, ease the brownie from the tin and cut into 16 squares. Dust the surface with a little icing sugar.