Thursday, 10 April 2014

Beetroot Crème Egg Brownies

In October I spoke about brownie baking being at the top of my list of things to do when I should actually be doing something else. I’ve been doing quite well, then, considering those salted caramel fudge brownies were the last I blogged about. 
Fast-forward seven months and a dissertation due in May. 

Behold crème egg brownies. 
With not a single word written and three other projects to hand in, if I don’t over indulge in the teeny stresses of student life on my blog, I fear there *might* be internal chaos. 

Tell a lie, I distinctly remember blagging on about my dissertation “idea” to two very patient ladies at the London Coffee Festival last weekend. They gave me such a good piece of advice that I’m going to share it with you even if pointless university degrees are not your thing: narrow your focus!! I suppose that could be interpreted into some sort of life lesson, too?
Taking that on board, here’s me trying to un-narrow my baking repertoire by adding a vegetable to brownies. And here’s me again trying to un-narrow my waistline by adding a vegetable to brownies. And heres me again topping each brownie portion with half a crème egg…. 

It’s Easter soon and therefore completely relevant and not weird, okay? 
Let me just round this off by saying that beetroot and crème eggs go REALLY well together. Admittedly, grated beetroot folded into a brownie and then topped with an overly sweet (and therefore only acceptable at Easter time slash all year) confection is a far cry from perfect – think savoury chunks that, better welcomed in a summer salad. 

But if you puree the beety goodness it isn’t so nuanced. Its there, but the only thing hitting you in the face with flavour will be the caramelized fondant from the crème egg. 



Beetroot Crème Egg Brownies

Adapted from Hugh Fearnley-Whittingstall's Chocolate & Beetroot Brownies 

150g unsalted butter
100g coconut oil
250g dark chocolate
200g golden caster sugar
3 eggs
200g self raising flour
250g boiled and pureed beetroot (I used a hand blender)
9 crème eggs 

Note: You can make this recipe with all butter and it taste delicious. The beetroot overpowers (in a good way!) any rich butteryness you might expect from an all butter brownie so I chose to add coconut oil for a bit of a healthy balance. Because the fats are melted together in the recipe, using all coconut oil and no butter would work perfectly too. 


Line a rectangular brownie pan with parchment and preheat the oven to 180 C. Carefully slice crème eggs in half lengthways, using the indent on the chocolate as a guide. Place the butter, oil and chocolate into a medium Pyrex and microwave for 2 minute, stopping and stirring every 3 seconds. Set aside once everything has melted together smoothly. In a larger bowl whisk the eggs and sugar until combined and slowly pour in the chocolate mixture, keep whisking until incorporated. Sift over the flour and stir in until just combined. Fold in the pureed beetroot until red streaks no longer visible. Pour the batter into the pan and dot with the half eggs. Bake for 25 minutes until slightly risen and firm to touch. Cool completely in the pan, slice up and serve.

PS, tips on how not to procrastinate are more than welcome!! 
Love Em xx

10 comments:

  1. I was always so glad that my degree was all exam-based because I could never have coped with having to do a dissertation. I just don't have the enthusiasm or commitment for a project like that so kudos to you. I know you'll get there in the end! These brownies are totally inspired.

    ReplyDelete
  2. So I know I said on Twitter that this whole beetroot/creme egg thing sickens me, but, um, these pictures are really really gorgeous so maybe I'm more down with it now. (Third pic is fave why didn't you lead with that?!)

    Do your damn coursework, woman, and remember I'm around if you need another eye over it. xx

    ReplyDelete
  3. I love the beetroot/chocolate combo, although think the egg addition is one step of sweetness too far for me... although, my sugary arm may yet be twisted!! Good luck with your dissertation!!

    Rosie xx

    ReplyDelete
    Replies
    1. Thank you Rosie, I think I just need to get past the 'i cant be bothered phase'.
      I'm glad you like the brownies! The creme eggs are a cheeky addition I must admit, they're just as good on their own :) x

      Delete
  4. Not weird. Inspired. Amazing. So exciting. So unbelievably indulgent. Why have I never thought of topping a brownie with a creme egg??? Brilliant.
    If you can come up with something like that, your dissertation will be a doodle :)

    ReplyDelete
    Replies
    1. Haha, Skye, if only my dissertation was 'come up with a sweet recipe' if only life was that simple aye! Thank you for your lovely words :)

      Delete
  5. Hello, Emma! I made some beetroot brownies a few weeks ago and was SO impressed with them. I can still remember the exact taste and can totally see how creme eggs would go perfectly! Such a creative idea! :-)

    ReplyDelete
  6. Look at you baking with vegetables! I've never been prouder. :)

    You already know how I feel about pureed beets in baked goods - surprisingly successful - but my gosh, you really made some a. maze. ing. brownies here. Even without the eggs on top, which are actually quite cute, I'll bet these are just amazing. So glad to see that a bummer of a black bean cake hasn't deterred you from experimenting with unusual ingredients!

    ReplyDelete
  7. Did they help? These glorious brownies? I would use cakes/chocolates as motivation ("If I write another five hundred words I get to have a slice of _____" etc).

    ReplyDelete
    Replies
    1. They didnt help at all to be honest! Thanks for the tip :) Now, I have planned to make something tomorrow and do work afterwards...backwards motivation perhaps?

      Delete

Template by Pink + Lola