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For the glaze
- 100 g (3 1/2oz) unsalted butter, chopped, plus extra to grease
- 225 g (8oz) plain chocolate (70% cocoa solids), chopped
- 3 large eggs
- 200 g (7oz) light brown soft sugar
- 1 tsp. vanilla extract
- 150 g (5oz) self-raising flour
- 50 g (2oz) cocoa powder
- 1 tsp. bicarbonate of soda
- 250 g (9oz) vacuum-packed cooked beetroot, drained and coarsely grated
- 50 g (2oz) stem ginger, finely chopped
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt the chocolate and butter together in a large pan over low heat, stirring occasionally. Take off heat and set aside to cool slightly.
- Step 2
Meanwhile, using a handheld electric whisk, beat together eggs, sugar and vanilla in a large bowl until pale and moussey - about 5min. Sift over the flour, cocoa powder and bicarbonate of soda, fold into mixture with a large metal spoon. Next fold in the beetroot, ginger and melted chocolate mix.
- Step 3
Scrape into prepared tin, level and bake for 35min or until set. Cool completely in tin.
- Step 4
Sift the icing sugar into a bowl and mix in the stem ginger syrup to make a spoonable consistency. Drizzle over the brownie and leave to set before cutting into squares.
To store
Keep in an airtight container at room temperature for up to 4 days.
Per Serving:
- Calories: 259
- Fibre: 2 g
- Total carbs: 35 g
- Sugars: 27 g
- Total fat: 11 g
- Saturated fat: 6 g
- Protein: 4 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
