NZ House & Garden - Country Living - - Coastal Classic Home-made -

Beet­root in­ten­si­fies the choco­late taste while adding moist­ness and sweet­ness to these dense and delectable brown­ies. You will need about two medium beet­root, roasted in foil or boiled un­til ten­der, or you could buy ready- cooked, bagged beet­root, such as Leader­brand, to save time.

200g but­ter

250g dark choco­late melts

200g caster sugar

3 eggs

1 tea­spoon vanilla ex­tract

60g flour

½ tea­spoon bak­ing pow­der

30g co­coa pow­der, plus ex­tra for dust­ing

300g cooked peeled beet­root, pro­cessed

un­til very finely chopped

250g cream cheese

125g white choco­late melts

125g fresh or frozen (un­thawed) whole rasp­ber­ries

Heat oven to 150° C. Line a 32cm x 22cm bak­ing pan with bak­ing pa­per.

Place but­ter and dark choco­late melts in a mi­crowave- safe bowl and heat in 20- se­cond bursts, stir­ring af­ter each burst, un­til melted (or melt in a dou­ble boiler over sim­mer­ing water).

Place caster sugar and eggs in a large bowl and beat un­til pale and thick. Beat in vanilla.

Stir in the slightly cooled choco­late mix­ture then sift over flour, bak­ing pow­der and co­coa, mix­ing to com­bine. Add beet­root purée and mix well.

Place cream cheese and white choco­late melts in an­other mi­crowave- safe bowl and heat in 20- se­cond bursts, stir­ring af­ter each burst, un­til choco­late has melted (this can also be done in a dou­ble boiler over sim­mer­ing water).

Pour half the beet­root mix­ture into pre­pared pan. Add the white choco­late mix­ture in one layer then top with re­main­ing beet­root mix­ture. Swirl a knife through the brownie to roughly com­bine the lay­ers. Dot rasp­ber­ries across the top.

Bake 50 min­utes – the brownie should still be just slightly wob­bly in the mid­dle. Re­move from oven and al­low to cool, then cover and re­frig­er­ate 5 hours, overnight if pos­si­ble.

Dust with co­coa pow­der if de­sired and cut into small pieces to serve. Brownie is best stored in the fridge; it will keep for at least 10 days.

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