Recipe for sweet Chocolate Brownies with roasted beets and coconut in the batter
2 medium beets
1 cup unsalted butter
10 oz (300 g) dark chocolate
3/4 cup coconut or brown sugar
3 large eggs, separated
1 cup unbleached white flour
2/3 cup dried grated unsweetened coconut
1 teaspoon baking powder
1 teaspoon vanilla
Scrub the beets and roast them in a 400F/200C oven until just fork tender, about 40 minutes. Let cool, then peel and grate.
Lightly grease a 22 x 30 cm baking pan with butter. Line with parchment paper and then lightly grease again with butter. Preheat an oven to 350F/180C.
Heat the butter and chocolate in a large heavy-bottomed saucepan over medium-low heat until melted, stirring often. Set aside for a few minutes to cool.
In a medium bowl, lightly whisk together the egg yolk and vanilla. Stir in the flour, coconut and baking powder until well combined.
In a medium bowl, beat the egg whites with an electric hand mixer until frothy. Gradually add the sugar, and continue to beat for another 5 to 10 minutes until thick.
Stir the flour mixture into the melted chocolate and butter to combine. Fold in the egg white and sugar mixture until well combined. Then fold in the grated beets.
Transfer the mixture to the prepared pan and spread evenly. Bake for 20 to 30 minutes until a cake tester inserted into the middle comes out clean. Let cool completely before serving.