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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


  • 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
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At A Glance

  • Serves 12 people

Drink Suggestion

Pedro Ximénez Sherry.

Featured in

Nov 2013

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