Beetroot and Nut Brownies

Beetroot and Nut Brownies

Easy to make, this unusual combination is absolutely delicious!

500g cooked beetroot
200g walnuts or pecan nuts
100g butter
200g 70% cocoa chocolate
1 teaspoon vanilla essence
250g Demerara sugar or ordinary sugar
3 eggs
100g flour
25g cocoa powder
Icing sugar for final dusting

Melt the butter and chocolate together. Place the cooked beetroot in a blender, add the butter and chocolate mixture, and blend until very smooth. Beat the sugar and eggs in a bowl until light and fluffy. Fold the two mixtures together. Carefully sift and fold the flour and cocoa powder into the mixture, conserving as much air as possible. Finally fold in the nuts. Pour into a greased baking tin (20 x 30cm) and bake at 180°C for 25 minutes. Cool completely before cutting into squares and dusting with icing sugar.

The Gardener