BEETROOT, RASPBERRY & CREAM CHEESE BROWNIE
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.
250g dark chocolate melts
200g caster sugar
1 teaspoon vanilla extract
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.