Make 12, prep time 15 minutes, cooking time 30 minutes
INGREDIENTS
200g cooked beetroot
175g unsalted butter, coarsely chopped
255g brown sugar
250g dark chocolate chips
2 free-range eggs
75g plain flour
150g cocoa powder
1 tbsp of Nutella
¼ tsp mixed spice
100g chopped walnuts
Handful of fresh raspberries, keeping some to serve
Icing sugar, to dust
METHOD
Preheat oven to 180ºC. Grease and line a 20cm square cake tray with baking paper, allowing sides to overhang.
Blitz the beetroot in a food processor until finely chopped.
Place beetroot, butter, brown sugar and chocolate drops in a saucepan over medium heat. Stir until melted.
Pour into a bowl, add the eggs. Fold in the flour, cocoa powder, Nutella and mixed spice.
Sift in the flour, stir to combine, then add walnuts. Pour into prepared pan. Bake for 30-40 minutes or until centre is just firm.
Cool in the tray. Cut into equal squares. Top with raspberries and dust with icing sugar.
