Oh-so-rich Beetroot & Hazelnut Brownies

Makes 15 large brownies 

Ingredients 

• 150 grams/ ¾ cup coconut oil or butter 

• 250 grams Whittakers dark Ghana 70% chocolate, or a lighter milk chocolate if you prefer 

• 4 free range eggs 

• ½ cup brown sugar or coconut sugar 

• 1 tablespoon vanilla extract 

• 1 cup whole hazelnuts  

• ½ cup white flour 

• 1 packed cup cooked mashed beetroot 

• ½ cup good quality cocoa 

• Pinch of sea salt 

Method 

1. Preheat oven to 170.C  

2. Set a metal bowl over a pot of water ensuring the water is not touching the bottom of the bowl. Place the coconut oil or butter and 150 grams (just over half the block) of chocolate into the bowl, breaking up the chocolate as you do. Bring the water to a simmer while stirring the mix, turning the heat off once it boils so as not to burn the chocolate. Keep stirring until everything melts together. Remove from the heat and allow to cool slightly. 

3. In a separate bowl beat the eggs, sugar and vanilla together with an electric beater until light and frothy. 

4. Take half the nuts and blend with a tablespoon of the flour until the nuts are finely blitzed. Toast the remaining nuts for 5 minutes on a tray in the pre-heating oven. Remove and cool slightly - if using hazelnuts, rub the skins off. Set aside. 

5. Pour the chocolate mixture into the egg mixture and add the mashed beetroot and ground nuts. Mix well. Sift the flour and cocoa in, add the salt and gently fold together with a large spoon or spatula. Add the cooled toasted nuts, and the remaining chocolate broken up into chunks. Fold again until just combined – don't overmix the batter here or your brownies won’t be as soft. Pour into a lined 28cm x 18cm brownie tin and smooth the top flat.  

6. Bake in the middle of the oven for 16-18 minutes. It is important to not overcook the brownies – the edges should just look set while the centre should be glossy and sticky with a slight wobble (see cook's notes below) 

7. Cool for 10 minutes before cutting into squares. Store in a cool dark place and eat within five days. 

   
   

Cook's Notes 

• The secret to getting rich, moist and soft melt in your mouth brownies is to not overmix them, and not overcook them – both of which you may be tempted to do.

• I find 18 minutes on the middle rack of the oven is ample cooking time, but if you are using fan bake, test the brownies after just 15 minutes.

• You want the centre still sticky, and a skewer should NOT come out clean. Once the outside has begun to look cooked, they are ready.

• Letting them sit for 10 – 15 minutes before cutting will help them to set.