Sunday, 11 April 2010
A little word of warning - you will need fresh beetroot for this recipe as pickled beetroot will simply not be the same! But you might like to add a drop of heat with a little pinch of chilli or cayenne powder.
250grams (8.8 oz) of dark chocolate
200grams (7 oz) of unsalted butter
250grams (8.8 oz) of cooked, pureed beetroot
a drop of vanilla extract
200grams (7 oz) of caster sugar
50grams (1.8 oz) of cocoa powder
50grams of rice flour
1 teaspoon (5 ml) of baking powder
100grams (3.5 oz) of ground almonds
A 12" x 8" (approx) brownie tin (25 cm x 20 cm) - hint surface area of approx 100 square inches or 500 square centimetres
Melt the butter and chocolate in a bowl over hot water until liquid
In another bowl sieve the cocoa and rice flour together and add the almonds
In another bowl mix beetroot, egg and vanilla, then add chocolate and butter. Mix in dry ingredients.
Bake at 180 Centigrade (350 Fahrenheit or Gas Mark 5) for 30-35 minutes.
Thank you all so very much for your kindness in sponsoring and supporting Lucy in her Race for Life. Please feel free to share this recipe with your guilds and friends.
Posted by N E E D L E P R I N T at 10:14