Ingredients

  • 110g dark chocolate 70% cocoa
  • 125g butter
  • 1 medium beetroot
  • 110g caster sugar
  • 3 medium eggs
  • 75g Food Thoughts 100% Cocoa Powder
  • 1½ teaspoon vanilla extract
  • 30g granulated sugar
  • 30g golden syrup
  • 30ml double cream
  • 1 teaspoon sea salt flakes

Method

  1. 1 Pre-heat the oven to 180°C, Fan 160°C, 350F, Gas 4.
  2. 2 Grease and line a 20cm square cake tin and set to one side.
  3. 3 Melt the chocolate in a heat-proof bowl over a pan of simmering water, then add 110 grams of the butter. Stir until melted, then remove from the heat to cool slightly.
  4. 4 Boil the beetroot for approximately 15 - 20 minutes or until tender. Peel away the skin and finely grate, removing any excess moisture.
  5. 5 Next, pour the chocolate mixture into a large mixing bowl and add the caster sugar, eggs, Food Thoughts 100% Organic & Fairtrade Cocoa and 1 teaspoon of vanilla extract. Whisk until evenly combined.
  6. 6 Pour the mixture into the cake tin and bake in the oven for approximately 18 - 20 minutes or until firm on top. The brownies should still be slightly soft in the middle. Remove from the oven and allow to cool before turning out on to a wire rack. Slice into 16 squares.
  7. 7 Melt the sugar, syrup, remaining butter and ½ teaspoon of vanilla extract in a small pan over a gentle heat. Stir with a wooden spoon until evenly blended, then add the cream.
  8. 8 Turn up the heat slightly and watch the mixture begin to thicken and turn a rich golden colour (approximately 8 - 10 minutes). Add 1 teaspoon of sea salt, stir then remove from the heat to cool. This can be made in advance and briefly warmed prior to drizzling over the brownies.
  9. 9 Using a fork liberally drizzle the caramel over each brownie and finally sprinkle with a few additional sea salt flakes. If the caramel begins to firm up, simply place in the microwave for a few seconds and repeat the process.
  10. 10 To make the salted caramel drizzle

Nutritional Details

Each serving provides
  • Energy 754kj 180kcal 9%
  • Fat 12.0g 17%
  • Saturates 7.0g 35%
  • Sugars 12.0g 13%
  • Salt 142.0g 2367%

% of the Reference Intakes

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