• Description:

    They don’t call them sugar beets for nothing. Deliciously sweet beetroot gives these dark chocolate brownies their flavour and texture.

  • Ingredients:

    4–5 baby beetroot; peeled and chopped

    ¾ cup (180 ml) butter; chopped

    1 cup (250 ml) brown sugar

    300 g slab dark chocolate; chopped

    3 eggs; lightly whisked

    1 cup (250 ml) plain cake wheat flour

    1 tsp. (5 ml) baking powder

    ⅖ cup (100 ml) cocoa powder

    Pinch ground nutmeg

    ½ tsp. (3 ml) ground cinnamon

    ⅖ cup (100 ml) almonds; chopped, plus extra for scattering on top

  • Method:

    1. Preheat oven to 180 °C. 
    2. Finely chop or grate beetroot in a food processor.
    3. Place beetroot, butter, brown sugar and half the dark chocolate in a saucepan over medium heat. Stir for 5 min., or until all ingredients are combined. 
    4. Pour chocolate mixture into a bowl and leave to cool slightly. Whisk in the eggs. 
    5. Sift flour, cocoa powder, nutmeg and cinnamon into a bowl. Sift flour mixture over chocolate mixture and stir to combine. Stir in almonds. 
    6. Grease and line a 20 cm square cake pan with baking paper.
    7. Pour batter into the prepared baking tin. Bake for 25–30 min. or until centre is just firm. Allow it to cool slightly before removing brownie slab from the pan. Leave to cool completely.
    8. Chop the remaining chocolate and melt in a glass bowl set over a pot of simmering water. Ensure water does not touch the bowl.
    9. When brownie slab has cooled, drizzle with melted chocolate and scatter with chopped nuts. Slice into squares and serve.

    Makes: 12