Beetroot brownie

enough for 6:
150g unsalted butter
150g dark chocolate 70%, chopped (OR 100g dark, 50g white)
150g  cooked beets
2 eggs
2 teaspoons vanilla extract, optional
150g (5oz) brown sugar
150g (5oz) almond or hazelnut meal

2 pinches salt

 

1. Preheat your oven to 180C and line a loaf pan with baking paper.

2. Melt butter in a small saucepan. Remove from the heat and add chocolate. Stand.

3. Meanwhile, whizz beets in a food processor until smooth. Add eggs, vanilla, sugar and nut meal and whizz again until mixed.

4. Add melted butter and chocolate and again whizz until combined.

5. Spread mixture over the base of your pan and bake for 30 minutes or until firm on the top but still squidgy in the middle.

6. Cool in the tin and serve sliced with vanilla ice cream or double cream.