Angelica’s recipes – Beetroot and ginger chocolate brownies

8.07.2016 Posted in Red Cooking, Red Writing No Comments

As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the Beetroot and ginger chocolate brownies - Ingredients
launch of the book I decided to make the Beetroot and ginger chocolate brownies. I chose this recipe for two reasons. Firstly Angelica was very fond of sweets and chocolate, secondly I collect ‘reddish’ recipes which always make an interesting entry for my blog.

Beetroot and ginger chocolate brownies

These purple-hued brownies have an earthy taste and are a little fiery, giving you one of your five a day in a very wicked way. There is debate as to whether a brownie should be cakey or fudgy: these are definitely on the gooey side.

Ingredients Makes 24

500g fresh beetroot
200 plain chocolate (70% cocoa)
100g unsalted butter, plus extra for the tin
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flourBeetroot and ginger chocolate brownies - Pour into the prepared tin and bake for 45 minutes
25g cocoa powder
3 balls of stem ginger 

1 Line a 20cm x 30cm tray with greaseproof paper. Simmer the beetroot in hot water until soft, then, wearing rubber gloves, slip off the skins. (I used precooked beetroots). Preheat the oven to 180C/350F/gas mark 4.

2 In a food processor, mix together the chocolate, hot beetroot, butter and vanilla extract until the mix is as smooth as you can get it. (As I used precooked beetroots which were cold, I first melted butter and chocolate for 3-4 minutes on a low heat, mixing it then in a foodprocsessor with beetroots.) Combine the sugar and eggs in a large bowl and whip together with an electric whisk for about 2 minutes, until the mix is thick, pale and foamy. Fold the beetroot mix into the whisked eggs.

3 Sift in the flour and cocoa powder, then gently fold to make a smooth batter. Pour into the prepared tin and bake for 45 minutes, or until there is the slightest quiver on top. Allow to cool in the tin, then cut into 5cm squares to serve.

Beetroot and ginger chocolate browniesRecipe supplied by

Have interesting ‘reddsih’ recipes? Let me know!

To learn more about Angelica Balabanoff please consult the page About Angelica!

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