Wicked Beetroot and Walnut Brownies

Name: Wicked Beetroot and Walnut Brownies
Yield: Serves 6-8
Ingredients: 250 g (9 oz) caster sugar; 120 g (4½ oz) beetroot, cooked and puréed; 4 tablespoons raspberry liquor; 150 g (5 oz) walnuts, chopped; 90 g (3½ oz) plain flour, sifted; 200 g (7 oz) unsalted butter; 300 g (11 oz) dark chocolate; 3 free range eggs

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

200 g (7 oz) unsalted butter
300 g (11

Dessert
Vegetarian

Method

A classic American brownie with the added crunch of walnuts and the sweetness of puréed beetroot and raspberry liquor. The beetroot helps keep the chocolate base moist and adds a vibrant colour.

Preheat the oven to 190°C/375°F/gas 5. Melt the butter and chocolate in a bowl set