As a young chef, Colin excelled at savoury cooking but not so much at sweets. So, he devised a delicious and super-easy recipe for chocolate brownies. This is one of the yummiest dishes you’ll make all year, featuring two forms of chocolate, hazelnuts, and a controversial secret ingredient that you’ll have to trust Colin with.
Ingredients
Method
Preheat oven to 180°C/160°C fan-forced. Grease and line a 30 x 20cm slice pan with baking paper.
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.
Transfer to a large bowl. Add combined sifted flour, cocoa and salt. Fold gently to combine. Fold in nuts, beetroot and chocolate.
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.
Combine crème fraîche and enough ginger to taste. Serve brownie in pieces with ginger cream and mixed berries.
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