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Beetroot Chocolate Brownies

Serves: 8

PREP: 15 mins

COOK: 35 mins

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INGREDIENTS:

250g dark chocolate (70% cocoa solids)

200g butter, plus a little extra for greasing the tin

250g cooked beetroot, drained

200g light brown sugar

3 eggs

150g ground almonds

2 tbsp cocoa powder

4 tbsp plain flour or gluten free flour

Optional: cocoa or icing sugar to dust

Method:

Preheat the oven to 200°C. Prepare a 23cm square baking tin by greasing all over with a little butter. Line with baking paper.
Place the chocolate and butter in a heavy based saucepan on a medium heat and stir until completely melted. Once melted, remove from the heat and leave to cool slightly.
Tip the beetroot into a food processor and process to a puree, or put the beetroot in a jug and use a stick blender if you prefer.
Place the pureed beetroot and the sugar into the bowl of the KitchenAid Artisan Stand Mixer, fitted with the paddle attachment and mix together for a few minutes or until combined.
Add the melted chocolate, butter and the eggs and mix again until combined. Then add the ground almonds, cocoa and flour until you have a smooth batter.
Spoon the brownie mixture into the prepared baking tin and bake in the oven for 30-40 minutes until the top is set and the brownie is starting to come away from the sides of the tin.
A skewer inserted into the centre will come out fairly clean but still a touch sticky – don’t worry if it still seems a little soft as it will firm up on cooling and these brownies are designed to be quite squidgy and moist. Remove from the oven, place on a cooling rack, and allow to go cold in the tin.
Once cool, ease the brownie from the tin and cut into squares. If using, dust the surface with a little cocoa powder or icing sugar.

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