White Chocolate Beetroot One Pot Purplies2

White Chocolate & Beetroot One Pot Purplies


Pre-heat oven to 180ºC. Use baking paper to line a square tin, roughly 23cm x 23cm.

Melt together the butter and approximately 220g of white chocolate melts in a sauce pan on low. Once melted together, set pot aside to cool.

Puree beetroot until smooth. Add beetroot, sugar, egg, vanilla essence, baking soda, flour and remaining white chocolate into cooled butter mixture and combine. Transfer to the lined tin and bake for 25 minutes or until golden brown on top and just firm to the touch. If desired, sprinkle icing sugar over to serve.

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