Beetroot brownies with ginger crème fraîche


"These are both sweet and earthy at the same time - a great chocolate hit with the earthiness of the beetroot," says Fassnidge. "Plus, you can eat it and not feel guilty, as there's a vegetable in there." This recipe makes about 26 brownies.

You'll need

150 gm hazelnuts 450 gm caster sugar 4 eggs, at room temperature 170 gm plain flour 115 gm Dutch-process cocoa powder, sieved 250 gm butter, melted Seeds scraped from 1 vanilla bean 200 gm grated beetroot, plus extra to serve 400 gm dark chocolate (66% cocoa solids), finely chopped   Ginger crème fraîche 150 gm crème fraîche 10 gm glacé ginger, thinly sliced Seeds scraped from ¼ vanilla bean

Method

  • 01
  • Preheat oven to 160C. Roast hazelnuts on a baking tray until golden (5-6 minutes), then rub in a tea towel to remove skins, coarsely chop and set aside.
  • 02
  • Combine sugar and eggs in an electric mixer and beat until mixture holds a ribbon (4-5 minutes).
  • 03
  • Sieve flour and cocoa together into a bowl, then add melted butter and vanilla seeds, and whisk. Fold in egg mixture, then fold in hazelnuts, grated beetroot, chocolate and 1 tsp salt.
  • 04
  • Spread into a 20cm x 30cm (3cm deep) greased lamington pan lined with baking paper (extend paper at least 5cm over the side to make removing the brownie easier). Bake until a knife comes out dry when brownie is pierced (40-45 minutes). Cool and cut into 5cm squares, then store in an airtight container until required.
  • 05
  • For ginger crème fraîche, whisk crème fraîche with the ginger and vanilla seeds, add glacé ginger, combine, then transfer to a serving bowl.
  • 06
  • To serve, heat brownies in a 180C oven (6 minutes) and serve warm topped with grated beetroot, and ginger crème fraîche to the side.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Drink Suggestion

Pedro Ximénez Sherry.

Featured in

Nov 2013

You might also like...

Nectarine and elderflower granita

recipes

Prawn and chive vol-au-vents

Moroccan braised lamb neck

recipes

Burmese duck leg and potato curry

Wine-braised veal shoulder with Gorgonzola polenta

recipes

Venetian calf’s liver and onions

Slow-roasted veal breast stuffed with sausage

recipes

conversion tool