Beetroot & Ginger Chocolate Fudge Brownies

Chocolate Fudge Brownies with Beetroot & Ginger

CourseDessert

Servings	Prep Time
30pieces	1hour

Servings	Prep Time
30pieces	1hour

Ingredients

500g beetrootcook your own & peel it, or buy pre-cooked and warm it up
200g dark chocolateminimum 70% cocoa content
100g unsalted butteruse melted coconut oil for a dairy-free brownie
100g wholegrain or spelt flour
50ml maple syrup
25g cocoa powder
3cm ginger
2 eggs

Instructions

HEAT THE OVEN to 180 degrees Celsius. In a food processor or blender, mix together the chocolate, hot beetroot, butter and ginger until the mix is as smooth as you can get it. If you’re using a low power blender, add the hot beetroot first and then chocolate, so that the chocolate melts a bit already before blending.
COMBINE THE SUGAR AND EGGS in a large bowl and whisk (by hand or electric whisk) until the mix is thick and foamy.
FOLD THE BEETROOT MIX into the whisked eggs. Sift in the flour and cocoa powder, then gently fold to make a smooth batter. Pour into the prepared tin and bake for 45 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in its tin, then cut into modest pieces.

Recipe Notes

Optional: make a chocolate glazing by melting 100g of chocolate with 50g of butter, then pouring over the cooled cake.

The fudge brownies taste even better a day after they have been baked, and keep in the fridge for several days. They taste good at room temperature as well as straight from the fridge.