This is a brownie of three layers. I used my usual brownie recipe for the chocolate layer, and took inspiration for the goat's cheese layer and the beetroot layer here and here (respectively). I started mine with the chocolate layer, then goat's cheese, and then beetroot. Next time I make them, I'll do the beetroot layer first, as that batter is much thicker than the other two and needed spreading with a spoon, whereas the chocolate and cheese layers could just be poured. I've typed the instructions below as if the beetroot layer went in first, because I think you'll find it much easier to do that way!
I've provided below all of the ingredients you need to make all three layers, so this will work as a sort of shopping list. But, to make it easier to read and to tell what goes where, I've split ingredients by layer in the method below. I hope this makes sense!
Ingredients
175g cooked beetroot
35ml vegetable oil
100g dark chocolate
3 medium eggs
50g caster sugar
2 tsp vanilla extract
100g self raising flour
50g cocoa powder
150g soft goat's cheese
30g honey
55g margarine
110g muscovado sugar
Prep time: 20 minutes
Cook time: 40 minutes
Makes: 25 brownies
- Preheat the oven to 180 and line a brownie tin with baking paper
- Start with the beetroot layer:
For the beetroot layer:
175g cooked beetroot
35ml vegetable oil
100g dark chocolate
1 egg
50g caster sugar
1 tsp vanilla extract
45g self raising flour
25g cocoa powder
- Put the beetroot and the oil into a blender and blend to a fine paste. Add the chocolate and blend until the chocolate is in very small chunks. Put this mixture to one side.
- Pop the egg, sugar and vanilla extract into a mixing bowl and whisk until pale and foamy. Add the beetroot mixture, flour and cocoa powder to the bowl and fold into the eggs until all combined.
- Pour the mixture into your prepared tin and spread level with the back of a spoon. Pop the brownie tin to one side whilst you prepare the cheese layer:
For the cheese layer:
150g soft goat's cheese
1 egg
30g honey
20g self raising flour
- Put all of the ingredients into a bowl and whisk until smooth. Carefully pour the mixture over the beetroot layer and put to one side.
- Prepare your chocolate layer:
For the chocolate layer:
55g margarine
25g cocoa powder
1 egg
110g muscovado sugar
1tsp vanilla extract
35g self raising flour
- Melt the margarine, either in the microwave or in a pan over a low heat. Stir in the cocoa powder, and put this to one side to cool for a few minutes.
- Put the egg, sugar and vanilla extract into a mixing bowl and whisk until pale and foamy. You'd be surprised - even brown sugar goes pale when whisked!
- Fold in the cocoa mixture and the flour until this combines to a smooth, runny batter.
- Pour the batter very carefully over the goats cheese layer in the brownie tin, making sure to cover all of the goats cheese mixture.
- Pop the brownies into the over for 40 minutes. The brownies should feel "set" when you press them likely - that's how you know they will be cooked but still fudgey.
- Allow the brownies to cool in the tin before turning out onto a chopping board and cutting into 25 squares.
- Eat one, and be amazed at the marvellous combination of taste and texture!
