Beetroot brownies

/dessert
Prep-time Bake-time
5 min 20 min
Difficulty
Servings
4 people

INGREDIENTS

  • 250g Alion Beetroot
  • 150g Lurpak unsalted butter
  • 200g Pavlides Health Chocolate
  • 1 cup flour
  • 2 tbsp cocoa powder
  • 1/2 cup sugar
  • 3 Nomad free-range eggs
  • 1/2 tsp Maldon Sea salt
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1/2 cup foodhaus walnuts
  • Serve with: Nick's Vegan Caramel fudge ice-cream

METHOD

Beat the eggs with the sugar until creamy. Blend the beetroot into a puree and combine.

Melt the chocolate and butter in a double boiler and let it cool down for a few minutes.

Combine with the egg, sugar and beetroot mixture. Add the flour, cocoa powder, vanilla extract, baking powder and salt. Mix until everything's combined and pour into a baking tray. Bake at 180C for 20-25 minutes or until the surface is dry to the touch.