- 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
- 1Preheat 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.
- 2Combine sugar and eggs in an electric mixer and beat until mixture holds a ribbon (4-5 minutes).
- 3Sieve 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.
- 4Spread 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.
- 5For ginger crème fraîche, whisk crème fraîche with the ginger and vanilla seeds, add glacé ginger, combine, then transfer to a serving bowl.
- 6To 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