Instructions
Follow the steps and taste along the way.
Prepare the pan and beetroot
Preheat the oven to 175 °C. Line a square baking pan measuring about 20 × 20 cm with baking paper. Blend the cooked beetroot into a smooth purée.
Melt the chocolate and butter
Break the chocolate into pieces and melt it slowly with the butter in a bowl set over a pot of gently simmering water. The bottom of the bowl must not touch the water. Once the mixture is smooth and glossy, remove it from the heat and leave it to cool for 5 minutes.
Mix the batter
Stir the sugar and eggs into the chocolate mixture, then add the beetroot purée. Mix the flour, cocoa powder, and salt together, then briefly fold them into the batter, just until no dry patches remain. The batter will be thick and glossy.
Bake the brownies
Spread the batter evenly in the prepared pan. Bake for 24 to 28 minutes at 175 °C. The edges should be set while the center remains slightly moist; a skewer inserted into the center should come out with moist crumbs, not wet batter. Leave to cool in the pan for at least 30 minutes.
Make the raspberry sauce and serve
While the brownies cool, put the raspberries, 15 g sugar, and lemon juice in a small saucepan. Cook over low heat for 4 to 5 minutes, stirring occasionally, until the raspberries release their juices and the sauce thickens slightly. Leave it to cool for a few minutes. Cut the brownies into 8 pieces and serve with the sauce.
