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Beetroot, Chocolate & Walnut Brownies Topped with Raspberries

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July 8, 2017 by marksetchfield

Make 12, prep time 15 minutes, cooking time 30 minutes

INGREDIENTS
200g cooked beetroot coarsely chopped 
175g butter
255g brown sugar
250g dark chocolate drops
2 eggs
75g plain flour
150g cocoa powder
1 tbsp of Nutella
1/4 tsp mixed spice
100g chopped walnuts
Handful of fresh raspberries, keeping some to decorate
Icing sugar to dust

METHOD
Preheat oven to 180C. Grease and line a 20cm square cake tray with baking paper, allowing the sides to overhang. Blitz the beetroot in a food processor until coarsely chopped. Place the beetroot, butter, brown sugar, Nutella and chocolate drops in a saucepan over medium heat. Stir until melted. Pour into a bowl and add the eggs. Fold in the flour and cocoa powder. Add the mixed spice and walnuts and stir. Pour into the prepared tray. Bake for 30-40 minutes or until centre is just firm. Cool in the tray. Once cooled, cut into equal squares, top with raspberries and dust with icing sugar.

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