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Chocolate, beetroot and prune brownies


Makes: 12
timePrep time: 25 mins
timeTotal time:
Chocolate, beetroot and prune brownies
Photographed by Kris Kirkham

Chocolate, beetroot and prune brownies


Makes: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
312Kcal
Fat
17gr
Saturates
10gr
Carbs
37gr
Sugars
31gr
Fibre
1gr
Protein
4gr
Salt
0.3gr

Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes
Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes

Ingredients

  • 150g butter, diced, plus extra for greasing
  • 200g dark chocolate (50% cocoa solids), chopped
  • 2 large eggs, plus 1 large egg yolk
  • 225g light muscovado sugar
  • 2 tsp vanilla extract
  • 100g plain flour
  • 100g cooked, peeled beetroot in natural juices (from a 250g pack), grated
  • 50g ready-to-eat pitted prunes, roughly chopped

Step by step

Get ahead
These brownies will keep for a couple of days and they also freeze well.
  1. Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line a loose-based 20cm square tin.
  2. Put the chopped chocolate and diced butter in a large bowl set over a pan of gently simmering water. Stir until melted. Take the pan off the heat and allow to cool for 10 minutes.
  3. In a separate bowl, roughly beat together the eggs, egg yolk, sugar and vanilla extract.
    Tip
    These gooey brownies taste so incredible. You could serve them for pudding at a dinner party, with a dollop of crème fraîche. Ready-cooked beetroot works well, but use the vacuum-packed type – and definitely not beetroot in vinegar! The addition of beetroot adds moistness to the crumb and makes the brownies deliciously squidgy.
  4. Beat the egg mixture into the cooled chocolate and butter and, once evenly mixed, sift in the flour and add a pinch of salt. Next, stir in the grated beetroot and chopped prunes. Pour the mixture into the prepared tin.
  5. Bake the brownies for 20-25 minutes – if you insert a skewer into the centre, moist crumbs should cling to it. Leave to cool in the tin, then cut to serve.
Chef quote
The beetroot makes the brownies deliciously squidgy

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