July Recipe - Beetroot, Chocolate & Walnut Brownies Topped with Raspberries

Makes 12, prep time 15 minutes, cooking time 30 minutes

INGREDIENTS

200g cooked beetroot coarsely chopped

175g butter

255g brown sugar

250g dark chocolate drops

2 eggs

75g plain flour

150g cocoa powder

1 tbsp of Nutella

1/4 tsp mixed spice

100g chopped walnuts

Handful of fresh raspberries, keeping some to decorate

Icing sugar to dust

METHOD

Preheat oven to 180C. Grease and line a 20cm square cake tray with baking paper, allowing the sides to overhang.

Blitz the beetroot in a food processor until coarsely chopped.

Place the beetroot, butter, brown sugar, Nutella and chocolate drops in a saucepan over medium heat.

Stir until melted. Pour into a bowl and add the eggs. Fold in the flour and cocoa powder.

Add the mixed spice and walnuts and stir.

Pour into the prepared tray.

Bake for 30-40 minutes or until centre is just firm.

Cool in the tray.

Once cooled, cut into equal squares, top with raspberries and dust with icing sugar.

Recipe courtesy of Gas Mark Six