Cho­co­late, beet­root and stem ginger brown­ies

Living Etc - - ENTERTAINING ⁄ ETC -

Makes 12 squares

200g un­salted but­ter, plus ex­tra for greas­ing 200g 70% dark cho­co­late, bro­ken into pieces 125g light mus­co­v­ado sugar 125g caster sugar 4 medium eggs 150g self-rais­ing flour 1tbsp co­coa pow­der, plus ex­tra to dust Pinch of sea salt 200g cooked beet­root, peeled and grated 5 knobs of stem ginger, finely chopped

Pre­heat the oven to 170°C/ Fan 150°C/gas 3. Grease and line a 20cm square cake tin with bak­ing parch­ment. Put the but­ter and cho­co­late into a heat­proof bowl over a pan of boil­ing wa­ter and heat very gen­tly, stir­ring un­til both have melted (make sure the wa­ter doesn’t touch the bowl). Set aside to cool a lit­tle.

In a large bowl beat the sug­ars with the eggs un­til re­ally light and fluffy. Fold the melted cho­co­late and but­ter into the beaten egg.

Sift over the flour, co­coa pow­der and salt, then gen­tly fold through. Fold in the grated beet­root and chopped ginger, then pour into the pre­pared tin. Bake for 30-35 min­utes un­til set but still a bit fudgy in the mid­dle.

Al­low to cool in the tin then re­move and dust with co­coa be­fore cut­ting into squares.

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