Chocolatey Chocolate Beetroot Brownies

Ingredients

• 200 g dark chocolate roughly broken
• 225 g butter cubed (best to use unsalted but lightly salted also works )
• 1 teaspoon instant coffee
• 200 g caster sugar
• 3 extra large eggs
• 10 ml vanilla extract
• 20 g cocoa powder
• 80 g cake flour
• 80 g almond flour
• 100 g chopped walnuts lightly toasted
• 100 g fresh beetroot finely grated

Instructions

1. 1

   Heat the oven to 180ºC

2. 2

   Line and butter a 23 to 24 cm square baking dish with baking paper with an overhang on the sides to lift the brownies out of the dish once baked

3. 3

   In a double boiler on the stove, add the butter and the chocolate and melt.

4. 4

   Add the instant coffee and stir to mix Set aside cool slightly

5. 5

   In a separate bowl add the flour, the cocoa powder and ground almonds whisk to incorporate

6. 6

   In another bowl add the caster sugar and the eggs and whisk until light and creamy for about three minutes, stir in the vanilla extract

7. 7

   Pour the chocolate mix into the egg mix and stir

8. 8

   Fold in the flour mix in two batches

9. 9

   Fold in the beetroot and walnuts

10. 10

    Pour batter into prepared baking dish and bake for 30-35 minutes. keep an eye on them from 30 minutes to ensure they don't burn. Leave in the dish for 10 -15 minutes to cool. Lift the brownies and cut into squares when cool. Place in fridge to get a even cut.

11. 11

    Serve with with ice cream and chocolate sauce It pairs really well with my Creamy, Dreamy Beetroot Ice Cream - see notes for link

12. 12

    Or just enjoy as is with a nice cup of coffee or tea