apple and date cake that then accompanied E into work to a meeting where it was gobbled up. We bought more eggs and I made the beetroot brownies. Finally! They were worth waiting over three years to make.
Cindy and Michael posted it. I never forgot it. I just took a while to get there. Good intentions and all that! After unsuccessfully fiddling with Kari's brownies, I stuck to the recipe.
I am sending this to Rinku of Cooking in Westchester for Weekend Herb Blogging #298, the event coordinated by Haalo and founded by Kalyn.
Previously on Green Gourmet Giraffe:
This time last year: Taste of Melbourne: on a sugar high
This time two years ago: PPN Neofolk Buckwheat Pasta Bake
This time four years ago: Blues Clues Birthday Cake
Chocolate beetroot brownies
from Karen Martini via Where's the Beef?
100g butter, softened
100g brown sugar
1 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
110g plain flour
90g dark chocolate, melted
100g ground almonds
115g raw beetroot, finely grated
50g extra chocolate, melted (optional)
Preheat the oven to 180 degrees C. Grease and line a 20cm square cake tin with baking paper.
Cream together the butter and sugar. Mix in the vanilla, nutmeg and flour. Beat in the eggs one at a time until well combined. Fold in melted chocolate (at room temperature), ground almonds and grated beetroot.
Spoon the brownie mixture into the prepared cake tin and bake for 25-30 minutes or until a skewer inserted in the middle comes out cleanly.
Optional: Once the brownie has cooled, drizzle the melted chocolate over the top before slicing and serving. Ours lasted almost a week - the top went a bit soft but the cake remained moist and fudgy.
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