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

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


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


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

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