Oh brownies how I love you and your squidgy, gooey wonderment. Yesterday I headed into the BBC Radio Leicester studio to see presenter Ben Jackson with whom I do the Food friday radio cooking sessions with and gardening guru, chilli head and all round ace guy Ady Dayman. I decided to bake them something using goodies from my tiny garden and despite managing to set fire to the baking parchment TWICE during cooking the brownies turned out pretty damn awesome.
I managed to get to the studio whilst they were still warm and joined Ben and Ady for the Gardening phone-in, you can listen to us giving seasonal gardening and food tips by clicking here. It was a fab afternoon and the brownies went down a storm, even with Ben’s producer Nam who is somewhat vegetable averse! That’s the secret to people who don’t like vegetables, cover them in CHOCOLATE 🙂
They are really easy to make too:
I use a mug to measure everything out in, my mug holds 350ml water.
- 4 eggs
- 1 mug caster sugar
- 1 heaped teaspoon cardamom powder (or 8 crushed cardamom seed pods)
- 1/2 mug good rapeseed oil (or olive oil would be nice also)
- 1 capful good vanilla extract
- 2 beetroot (about tennis ball size)
- 1 mug plain flour
- 3/4 mug cocoa powder
- pinch salt
- Preheat your oven to 180C. Put some gloves on or you will get very purple hands from handling the beetroot. Peel the raw beetroot, chop roughly and put into a food processor until chopped finely. If you don’t have a processor just grate the beetroot.
- In a large bowl whisk the eggs, sugar and cardamom powder until quite creamy (I use an electric whisk but a hand whisk will be fine) then whilst still whisking pour in your oil in a steady stream.
- Tip in your beetroot and stir in until fully mixed together.
- Sift in your flour, salt and cocoa and fold into the mixture completely.
- Line and grease a 20cmX30cm tin, pour in your brownie mix and bake for about 25-35 minutes or until you can insert a skewer into the centre and just a few crumbs are stuck to it. Leave to cool for at least 10 minutes before eating if you can manage to resist, sprinkle with a dusting of icing sugar and serve warm with some good vanilla ice cream.
8 thoughts on “Beetroot, Chocolate and Cardamom Brownies”
thanks for this recipe…..I have got to make these after tasting yours yesterday at work.Squidgy, just the right texture…tasted wondeful…loved the cardammon coming through….and they weren’t sweet.Lovely stuff!
The best chocolate cake I ever made was made with grated pumpkin, but I definately will give beetroot a go 🙂
Was thinking about pumpkin chocolate cake, will be giving that a go 🙂
Lovely to see you yesterday! Bring on the cocktails 🙂
These look fantastic! I’m going to try them out this weekend! Thanks for sharing your recipe!
They are REALLY good hot with some lovely vanilla ice cream 🙂
That sounds an amazing combination! They look lush too!
Plus you can kid yourself they are *kinda* healthy 🙂