Beetroot & Ginger Brownies

  • 1
  • Easy
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Recipe Ingredients

  • 100g unsalted butter, chopped, plus extra to grease
  • 225g plain chocolate (70% cocoa solids), chopped
  • 3 large eggs
  • 200g light brown soft sugar
  • 1 tsp vanilla extract
  • 150g self-raising flour
  • 50g cocoa powder
  • 1 tsp bicarbonate of soda
  • 250g cooked beetroot, coarsely grated
  • 50g stem ginger, finely chopped
  • 50g icing sugar
  • 3 tbsp stem-ginger syrup

Recipe Directions

  1. Preheat oven to 180°C. Lightly grease and line a 20cm square tin with baking paper. Melt the chocolate and butter in a large pot over a low heat, stirring occasionally. Take off heat and set aside to cool slightly.
  2. Meanwhile, using a hand-held electric whisk, beat together eggs, sugar and vanilla in a large bowl for 5 minutes or until pale and mousse-like. Sift over flour, cocoa powder and bicarb, and fold into mixture with a large metal spoon. Next, fold in the beetroot, ginger and chocolate mix.
  3. Scrape into tin, level and bake for 35 minutes or until set. Cool completely.
  4. Sift sugar into a bowl and mix in the syrup. Drizzle over the brownie. Leave to set before cutting into squares.
EACH SERVING About 1 085kJ, 4g protein, 11g fat (6g saturated), 35g carbohydrate (27g sugars), 2g fibre. TO STORE Keep in an airtight container at room temperature for up to 4 days.

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