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These brownies are made with rye flour and plenty of dark chocolate, so they're lovely, rich and particularly nutty. But that’s not all that makes them stand out from the crowd. Grated beetroot and fresh rosemary bring a unique and unexpected dimension to this familiar teatime treat, and because you’re getting one of your five a day, you might just be allowed two with your cuppa!
Makes 16 squares
- 185g plain chocolate 70%
- 2 medium beetroot, peeled and grated
- 185g unsalted butter cubed
- 150g light rye flour (or you can use Plain flour if you prefer)
- 50g of coco powder
- 180g light soft brown sugar
- 3 large eggs
- A handful of walnut halves
- A sprig of rosemary
Pre heat the oven to 180C/160C fan/gas 4.
Bring a medium sized saucepan half full of water to the simmer over a low heat. Break the chocolate up into chunks and place in a large heat proof bowl with the butter. Sit the bowl over the pan of simmering water and allow to melt, stirring every so often. Remove the butter and chocolate from the heat and allow to cool a little. Meanwhile, beat the sugar and eggs together until pale and fluffy then pour in the melted chocolate and butter. Sieve the flour and coco powder into the mixture and finally grate in the beetroot., but carefully fold everything together thoroughly to combine. Line a shallow 20cm square tin (or similar), with a square of non-stick baking parchment. Spoon the mixture into the tin and level it off. Break up the walnut halves roughly and scatter these over the surface of the brownie , pushing them down into the mixture a little. Finally roughly chop or tear the rosemary and sprinkle this over too. Bake the brownies for 15 - 20 minutes, until cracked and firm on top, but still a little gooey in the middle.
Remove the tray from the oven and allow the brownies to cool for 25 – 30 minutes before cutting and serving.
These brownies will keep well in a tin for up to a week.