This is a favourite and brownies always sell well on the market stalls and coffee shops. This has the addition of beetroot, but you could always just leave that part out – it will work just as well. The lemon and the lemon curd give it an extra sharpness as the chocolate can be quite rich. Although it is a Valentines treat!
Beetroot & Lemon Valentine Brownie
- 175g good quality dark chocolate
- 150g butter
- 175g dark brown soft sugar
- 2 eggs
- 150g raw beetroot, peeled & grated
- Zest of 1 lemon
- 100g self-raising flour
- 6 Tsp lemon curd – optional
Pre-heat the oven to 170C/fan 160C/gas mark 4. Grease a 22cm/8 inch square cake tin, line with baking parchment making sure it hangs over the edge of the tin to make it easier to remove later. Lightly grease the parchment. In a heatproof bowl, break up the chocolate and add the butter. Melt gently over a pan of simmering water (making sure the bottom of the bowl doesn’t touch the water) stirring occasionally until the chocolate & butter are melted, then set aside. Alternatively you can place the bowl in the microwave on a high setting until melted. Place the sugar and eggs in a separate bowl or standalone mixing bowl and whisk until light and fluffy – this will take around 5 minutes with a mixer on a high speed. Add the chocolate mix and whisk for 30 seconds then add the beetroot & lemon zest and whisk for a further 30 seconds. Gently fold in the flour until it is just combined and pour the mixture into the prepared tin. An optional extra to make it more lemony, is to dot ½ teaspoons of lemon curd over the top of the mixture. Place in the oven and bake for 20 – 25 minutes. It may crack slightly but that’s fine and the brownie should be just set. Place on a cooling rack to cool down completely. Once cool, gently pull out the brownie from the tin using opposite sides of the greaseproof paper. Cut into heart shapes or squares and enjoy with ice cream, cream or just as they are!