Vegie Smugglers

I’ve been remiss and I apologise profusely. I’ve just realised that there isn’t a single sweetie on my blog! For someone with a tooth as sweet as mine that is unthinkable. So I’ll rectify it immediately with this chocolate & beetroot brownie recipe. Don’t be put off by the thought of vegie treats – I have people pestering me for this recipe, saying they prefer it to regular brownies. It is moist and delicious. The beetroot adds a depth of flavour and gives it a lovely pink tinge.

Let’s face it, it is still on the list of ‘sometimes’ foods, but at least if we’re going to eat chocolate we can ease our conscience a little.

Now I know you all cook in a Doris Day angora twin-set, so my advice is to pop on one of those cute frilly aprons and a pair of disposable kitchen gloves when you grate the beetroot. Grating it in a clean sink also makes the tidy up easier.

I just can't help myself, I've even got a healthy root in here.

Chocolate & beetroot brownies

Butter, for greasing
150g dark chocolate, broken into pieces
100g unsalted butter, cut into small cubes
4 eggs
½ cup caster sugar
½ tsp vanilla extract
¼ cup plain flour
110g almond meal
½ cup walnuts, chopped (optional)
1 cup peeled and grated raw beetroot (use disposable gloves and wear an apron for this!)

Preheat the oven to 200C. Grease and line a lamington tin with baking paper.

Use the microwave on medium heat to melt the chocolate. Stir every 30 seconds until runny. Add the butter and mix through until melted, microwaving a little more if needed. Allow to cool slightly.

In a large mixing bowl, whisk together the eggs and sugar. Add the vanilla. Sift the flour over the top. Add the almond meal, walnuts, beetroot and chocolate and fold through until just combined.

Pour into the prepared pan and bake for 20-25 minutes until cooked through. Leave to cool in the pan before cutting into squares. Dust with icing sugar and serve with strawberries.

MAKES 15 BROWNIES