Beetroot, Chocolate & Walnut Brownies

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

200g cooked beetroot
175g butter, coarsely chopped
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 serve
Icing sugar, to dust

Preheat oven to 180C. 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.

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