Ingredients
1 2/3 cups caster sugar
4 free-range eggs
250g unsalted butter, melted
170g plain flour
100g dark cocoa
Pinch of salt
200g skinless hazelnuts, roasted, roughly chopped
200g raw beetroot, peeled, grated
400g dark chocolate buttons
Crème fraîche, freshly grated ginger and mixed berries, to serve
Method
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Preheat oven to 180°C/160°C fan-forced. Grease and line a 30 x 20cm slice pan with baking paper.
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Beat sugar and eggs in a small bowl of an electric mixer on low speed to combine. Increase speed to high. Beat until thick and pale. Reduce speed to low and slowly add butter.
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Transfer to a large bowl. Add combined sifted flour, cocoa and salt. Fold gently to combine. Fold in nuts, beetroot and chocolate.
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Pour into prepared pan. Smooth top. Cook for 20-25 minutes or until firm on the outside and soft in the middle. Cool completely in pan.
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Combine crème fraîche and enough ginger to taste. Serve brownie in pieces with ginger cream and mixed berries.