Beetroot, Fig & Chocolate Brownies

Preheat oven to 180°C. Use baking paper to line a square tin, roughly 23cm x 23cm.

Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave it to melt, then remove from the heat.

Puree the beetroot in a food processor. Add the eggs one at a time, followed by the vanillaand sugar, and mix until smooth.

Sift the cocoa powder, rice or coconut flour, and baking powder, into a bowl and stir in the ground almonds and half of the figs. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.

Pour the mixture into the tin and press the other half of the chopped figs into the the top.

Bake in the oven for 45-50 minutes, until just firm to the touch. Its important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.

Dust with cocoa and serve with whipped cream.

PURE’N EZY BEETROOT

Pure and simple with nothing added, our beetroot is 100% grown, packaged, and perfectly cooked here in New Zealand.

• wb_sunny Available All Year Round
• grass Chertsey
• tag_faces Gluten Free
• check No Additives
• cruelty_free Vegan

• 250g LeaderBrand Beetroot
• 250g of 50% dark chocolate, chopped
• 200g unsalted butter, cut into cubes
• 3 eggs
• 1 teaspoon vanilla extract
• 200g caster sugar
• 50g cocoa powder
• 50g rice flour or coconut flour
• 1 teaspoon baking powder
• 100g ground almonds
• 150g dried figs roughly chopped