Chocolate and beetroot brownies
Updated ,first published
These treats are perfect for children's lunch boxes or as a luscious ending to a dinner party, topped with sweetened mascarpone or a scoop of vanilla bean ice-cream.
Ingredients
4 eggs
440g castor sugar
225g plain flour
2½ tbsp cocoa powder
175g butter, melted
1 beetroot (about 180g) grated
60g toasted cashews, coarsely chopped
Method
Step 1
Preheat oven to 160C. Beat eggs and sugar in a large bowl until thick and pale. Sift flour and cocoa powder together and fold into egg mixture. Fold in butter and stir well.
Step 2
Add finely grated beetroot and cashews and stir until smooth. Spoon into a greased, paper-lined 20-centimetre square tin and bake for 45-55 minutes or until cooked. Cool in tin then cut into squares.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
