Ingredients:

Brownie:

• 250grms bitter dark chocolate
• 200gms unsalted butter
• 250g beetroot puree or grated cooked beetroot
• 3 eggs
• Vanilla to taste
• 210g caster sugar
• 50grm cocoa powder
• 50grm rice flour
• 100grms ground almonds
• 1 tsp gf baking powder
• 100grm chopped hazelnuts

For the topping:

• 200grm white chocolate
• 100ml double cream

Method:

1. Melt the butter and dark chocolate
2. Beat eggs, sugar and vanilla until double in size
3. Fold in sieved cocoa powder, flour, ground almonds and baking powder
4. Add the beetroot to the melted chocolate and fold into the egg mixture.
5. Add chopped hazelnuts.
6. Pour into a lined baking tray and bake for 30-35mins @170’c
7. Take out and leave to cool
8. Melt the white chocolate and add the boiled cream whisk together and pour over the baked brownie.
9. Leave to go cold and lift out of the tin, cut into pieces and serve

Slice into portions & serve – Steve has served with Blueberry dusted Marshmallow Cubes