Brownies - a superfood... who knew?
from Love Beets in the Coles Magazine
250g cooked and peeled beetroot, pureed in a blender
250g unsalted butter, cut into cubes
250 dark chocolate, broken into pieces
250g catser sugar
A pinch of salt
150 self-raising flour
Preheat the oven to 180 degrees C. Grease a shallow 26 x 16 cm baking pan with cooking spray and line the base with baking paper, letting the paper drape over the two long sides of the pan.
Put the butter and chocolate in a medium saucepan and melt over low heat until smooth and completely melted. Set aside.
In a large bowl, whisk the eggs and sugar together. Add the melted chocolate and butter mixture and beat until well combined.
Sift the flour and salt over the chocolate batter and gently fold them in. Fold in the pureed beetroot. Do not over-mix.
Pour the batter into the prepared pan and bake for about 30 minutes or until a skewer inserted into the centre comes out with a few moist crumbs clinging to it.
Let the slab of brownie cool in the pan for about 10 minutes then gently lift it out of the pan with the over-hanging paper. Leave to cool completely on a wire rack before slicing.