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Chocolate and beetroot brownies

Lynne Mullins

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Beetroot brownies.
Beetroot brownies.Quentin Jones

These treats are perfect for children's lunch boxes or as a luscious ending to a dinner party, topped with sweetened mascarpone or a scoop of vanilla bean ice-cream.

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Ingredients

  • 4 eggs

  • 440g castor sugar

  • 225g plain flour

  • 2½ tbsp cocoa powder

  • 175g butter, melted

  • 1 beetroot (about 180g) grated

  • 60g toasted cashews, coarsely chopped

Method

  1. Step 1

    Preheat oven to 160C. Beat eggs and sugar in a large bowl until thick and pale. Sift flour and cocoa powder together and fold into egg mixture. Fold in butter and stir well.

  2. Step 2

    Add finely grated beetroot and cashews and stir until smooth. Spoon into a greased, paper-lined 20-centimetre square tin and bake for 45-55 minutes or until cooked. Cool in tin then cut into squares.

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Default avatarLynne Mullins is a columnist.

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