Beetroot, Chocolate & Walnut Brownies

MAMS_P1160404 copy copy.jpgMake 12, prep time 15 minutes, cooking time 30 minutes

200g cooked beetroot grated
175g butter
255g brown sugar
250g dark chocolate drops
2 free-range eggs
75g plain flour
150g cocoa powder
1 tbsp of Nutella
1/4 tsp mixed spice
100g chopped walnuts
A handful of fresh raspberries to serve
Icing sugar, to dust

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 finely chopped. Place the beetroot, butter, brown sugar and chocolate drops in a saucepan over medium heat. Stir until melted. Pour into a bowl, mix in the eggs. Fold in the flour, cocoa powder add Nutella and mixed spice. Sift in the flour, stir to combine, then add the chopped walnuts. Pour into the prepared dish. 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.

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