Chefs' Recipes

Colin Fassnidge’s beetroot brownies with ginger crème fraîche

Australian Gourmet Traveller recipe for beetroot brownies with ginger crème fraîche by Colin Fassnidge.
Beetroot brownies with ginger crème fraîche

Beetroot brownies with ginger crème fraîche

Ben Dearnley
12
15M
45M
1H

Ingredients

Ginger crème fraîche

Method

Main

1.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.
2.Combine sugar and eggs in an electric mixer and beat until mixture holds a ribbon (4-5 minutes).
3.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.
4.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.
5.For ginger crème fraîche, whisk crème fraîche with the ginger and vanilla seeds, add glacé ginger, combine, then transfer to a serving bowl.
6.To serve, heat brownies in a 180C oven (6 minutes) and serve warm topped with grated beetroot, and ginger crème fraîche to the side.

Drink Suggestion: Pedro Ximénez Sherry. Drink suggestion by Oliver Tucker

Notes

Related stories