Comments on: Hazel’s Beetroot & Chocolate Brownies

By: Deborah

Deborah — Thu, 24 Jul 2008 10:19:51 +0000

Hazel – as the guru on this dish, what kind of brown sugar would you recommend? light, dark, muscovado . . . ? I’m harvesting beetroot now so let me know!

By: Hazel

Hazel — Sat, 21 Jun 2008 08:17:36 +0000

Hi Teeenzzz – I’ve just seen your question about beetroot, and as the contributor of this recipe thought it only polite to share my view. Beetroot appears to be the adopted national vegetable of Australia – order any sort of sandwich over here with salad, and it will have a slice or seven of beetroot on it, ditto burgers. So, in a clear indication of the fact that I must be have been here nearly long enough to be a local now, when I saw this recipe in a magazine, it didn’t strike me as strange.

By: Teeenzzz

Teeenzzz — Wed, 21 May 2008 20:41:05 +0000

Erm…I think I mean ‘associated with’ and not ‘to’…

By: Teeenzzz

Teeenzzz — Wed, 21 May 2008 20:40:21 +0000

As I am closely associated to someone of the Russian persuasian, I am no stranger to beetroot and am rather unprejudiced about said vegetable. But what persuaded you to add it to chocolate cake? Do you see it as a sort of poor man’s carrot? What does it add that leaving it out could not equally well achieve?