Makes 25 portions
For the brownies
100g Dr. Oetker 72% Extra Dark Chocolate ( broken into pieces )
2 Large Eggs
125g Beetroot ( bought pre-cooked and peeled )
125g Caster Sugar
1 teaspoon Taylor & Colledge Organic Vanilla Bean Extract
75g Plain Flour
25g Dr. Oetker Fine Dark Cocoa Powder
50g Dr. Oetker 72% Extra Dark Chocolate
2 packets Dr.Oetker Giant Chocolate Stars
- Preheat the oven 180oC / 170oC Fan / Gas Mark 4. Grease and line 20cm square cake tin with non-stick baking paper.
- Put the chocolate and butter in a heatproof bowl then place over a saucepan of simmering water. Allow to melt and stir until smooth. Then remove from the heat and leave to cool slightly.
- Remove the cooked beetroot from the packaging and drain off any excess juice. Then place in a blender and puree until smooth.
- Crack the eggs into a bowl and beat together. Then add in the beetroot puree, caster sugar and vanilla extract. Pour into the chocolate mixture and whisk everything together.
- Sieve the flour and cocoa power into the chocolate mixture and stir until completely smooth.
- Pour the mixture into the lined cake tin. Bake for 20 – 25 minutes and then remove from the oven. Place on a wire rack, allowing the brownie to cool completely in the tin. Then remove from the tin and cut into 4cm square pieces.
- To decorate melt the dark chocolate following the instructions on the packet. Then drizzle the chocolate over each brownie and place a chocolate star on top of each brownie.
- To save time, melt the chocolate and butter in the microwave. Place into a microwavable bowl and cook on high for 1 minute. Allow to stand for two minutes and then stir chocolate mixture until smooth.
- Use only fresh beetroot. This can be bought already cooked and peeled in the vegetable/salad section in the supermarket. Leftover beetroot puree can be frozen for future use.
- Don’t use beetroot in a jar as it is usually preserved in vinegar.
- Replace caster sugar with granulated sugar or brown sugar.
- If you don’t have butter, use unsalted butter or margarine instead.
- To make these brownies gluten-free replace the plain flour with gluten free flour.
- For an extra chocolate hit add 100g of Dr.Oetker Milk Chocolate Chips to the brownie mixture.
- Brownies can be kept in an airtight container for 5 days or frozen for up to 3 months.
This recipe is sponsored by Dr. Oetker