Tuesday Bake – Beetroot & Ginger Brownies

A short but brief welcome back. Having taken stock again! I have missed my blog writing so with both inspiration and encouragement from many dear people here goes. For most of the time my week follows the same kinda of pattern much I am sure like yours. I have a fairly fluid routine with days but there  are definitely days of the week I feel I like to do certain things with. Tuesday for me is a great day. It is often spent pottering at home which I love and is very definitely a cake baking day To add to the bake feeling the sun has been shining so generously giving those beautiful autumn days which I absolutely love. These cookies really do suit the season with the deep rich earthiness of the beetroot complimenting the ginger so beautifully.


  • 100 g (3½oz) 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


  • 50 g (2oz) icing sugar
  • 3 tbsp stem ginger syrup (from the jar)


  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.
  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.
  3. Scrape into prepared tin, level and bake for 35min or until set. Cool completely in tin.
  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.

Barely taken from Good housekeeping recipe March 2014

They really are quite delicious and even better kept for a couple of days.