Chocolate beetroot brownies
200 g of chocolate (70% or higher)
100 g of unsalted butter
1/2 of teaspoon salt
100 g Grounded Pleasures Panela
Seeds of a Grounded Pleasures vanilla bean
180 g of cooked beetroot
5 large free range eggs
100 g Grounded Pleasures Original Drinking Chocolate
100 g almond meal
100 g chocolate chips
100 g dried sour cherries or cranberries
Turn the oven on to 150 c and grease and line a rectangle 23/32cm tin or similar.
In a bowl perched on a pan of simmering water add the chocolate and butter and stir until melted.
Add the Panela and salt. Mix until the sugar has nearly dissolved.
Take off the heat and let sit for 5 mins while you puree your cooked, cooled beetroot.
Add the eggs one at a time to the chocolate mix and stir thoroughly after each one is added.
Fold through the beetroot and vanilla seeds.
Add the drinking chocolate and the almond meal and gently mix through.
Finally add half the chocolate chips and the cherries/cranberries and mix again.
Pour the mix into the lined baking tin and scatter the remaining chocolate and dried fruit on the top.
Bake for 18 mins or a little less depending on your oven.