At our sister café, The Provenist (which you’ll find next door to Neptune Bath), the menu is all about balance. Eating nutritious dishes is a big part of their philosophy there, but that doesn’t mean there isn’t room for the occasional slice of homemade cake, and especially when it’s one that makes a few healthier choices. Case in point: their moreish brownies, given a deliciously earthy (and wholesome) twist with the addition of beetroot.
Makes nine, generously-sized brownies
What you’ll need
190g gluten-free plain flour
150g soft, light brown sugar
200g dark chocolate chips
60g cocoa powder
250g unsalted butter
3 medium beetroot (125g cooked and peeled)
A pinch of salt
1 tsp vanilla extract
A 20cm square baking tray
What to do
1 Preheat your oven to 180°C fan.
2 Melt the butter in a small saucepan and set aside to cool.
3 In a food processor, blitz the beetroot to a puree.
4 Mix the cocoa, flour, chocolate chips and salt together in a bowl.
5 Whisk together the cooled melted butter, beetroot, vanilla, sugar and eggs.
6 Slowly fold in the dry ingredients, being careful not to over mix them.
7 Pour the mixture into a lined baking tray and bake in the oven for about 18 minutes. Insert a skewer into the middle of the brownie to check it’s cooked. It should still be a little gooey but firm to the touch. As the brownie cools, it’ll continue to firm up slightly.
8 Allow to cool before removing from the tray and slicing into squares.