Chocolate, beetroot and prune brownies | Sainsbury`s Magazine
The beetroot in these brownies make them extra moist and gooey. The prunes add sweetness and a delicious texture. These will keep for a couple of days and also freeze well.
Ingredients
- 150g butter, diced, plus extra for greasing
- 200g dark chocolate (50% cocoa solids), chopped
- 2 large eggs, plus 1 large egg yolk
- 225g light muscovado sugar
- 2 tsp vanilla extract
- 100g plain flour
- 100g cooked, peeled beetroot in natural juices (from a 250g pack), grated
- 50g ready-to-eat pitted prunes, roughly chopped
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