Beetroot Brownies

Serves 10-12

Time 35 minutes

Ingredients

2 beetroots

200g dark chocolate 

80ml extra virgin olive oil

3 eggs

1 cup monk fruit raw sugar

½ cup wholemeal flour

½ cup almond flour

½ cup cocoa powder

2 tbsp cacao nibs

Method

Cook the beetroots in boiling water for 25 minutes or until a sharp knife pierces them easily. Drain and rinse under cold water. Using your fingers rub off the skins and cut into chunks. 

Preheat the oven to 180°C and line a 20 cm slice tray with baking paper. 

Melt the chocolate in the microwave or over a pan of boiling water. 

Blend the cooked beetroot, melted chocolate and extra virgin olive oil until smooth. 

In a mixer (or use a hand mixer) beat the eggs with the sugar until foamy and airy. Remove from the mixer and add the beetroot mixture. Fold to combine with a metal spoon. 

Sift in the flours and cocoa powder. Gently mix until combined taking care not to overmix. 

Pour into the slice tray and scatter with the cacao nibs. Bake for 20 minutes or until cooked – it should feel slightly spongy to the touch.