Beetroot Brownies



400gCadbury energy chocolate
100g Butter (softened)
1 cup brown sugar
1 tsp vanilla essence
3 eggs
4 10g can beetroot (I use Golden Circle whole baby beetroot)
1 cup flour
2 tsp cocoa
70g chocolate drops or chopped nuts (optional)
icing sugar to serve

Heat oven to 180 degrees celcius then line a 20 x 30cm baking tray with baking paper.
Roughly break or chop chocolate in to a medium saucepan over low heat. Stir frequently until all chocolate is melted and smooth. Remove from heat and set aside to cool.
Chop butter in to cubes and place in a large mixing bowl with brown sugar. Mix until light and fluffy.
Add vanilla essence and eggs, one at a time, beating well after each addition.
Drain beetroot, discarding juice. Use food processor to blend beetroot to a smooth puree.
Stir beetroot puree in to the butter mixture.
Sift flour and cocoa in to mixture along with any optional chopped nuts or chocolate drops and fold together. Do not over mix.
Check the melted chocolate is cooled and add to bowl with other ingredients, gently combine.
Pour in to prepared tin and bake for 40 minutes.
Dust with icing sugar to serve - perfect with an afternoon cup of tea or coffee.
Meal Type:
Prep Time:
20 minutes
Cooking Time:
40 minutes
The New World Cup