Recipe by Hayley Paterson - Little Delish

INGREDIENTS:

• 430G BEETROOT PUREE (SEE BELOW)
• 200 DARK COOKING CHOCOLATE
• 500G NODO BLACKOUT BROWNIE MIX
• 3 X EGGS
• ZEST 1 BLOOD ORANGE (OPTIONAL)

METHOD:

BEETROOT PUREE

1. 2 MEDIUM SIZE BEETROOTS, PEELED
2. 1 CUP (180G) COCONUT OIL, MELTED

METHOD

1. PREHEAT OVEN TO 180C, FAN FORCED.
2. FOR THE BEETROOT PUREE, CUT PEELED BEETS INTO EVEN SIZED PIECES. STEAM FOR 10 MINS, UNTIL SOFT. ADD 250G OF COOKED BEETROOT TO FOOD PROCESSOR, WITH THE COCONUT OIL AND BLEND UNTIL SMOOTH
3. MELT THE CHOCOLATE USING A MICROWAVE. HEAT IN 30 SECOND INTERVALS, STIRRING IN. BETWEEN, UNTIL COMPLETELY MELTED. ADD TO THE BEETROOT PUREE AND GENTLY MIX UNTIL SMOOTH.
4. ADD THE BLACK OUT BROWNIE CAKE MIX TO THE BOWL AND FOLD THROUGH.
5. ADD THE ZEST IF USING.
6. ADD ONE EGG AT A TIME, STIRRING GENTLY UNTIL THE EGG HAS BEEN MIXED INTO THE BATTER BEFORE ADDING THE NEXT.
7. POUR THE BATTER INTO A LINED BAKING TRAY.
8. BAKE FOR 40-50 MINUTES. YOU CAN CHECK TO SEE IF YOUR BROWNIE IS COOKED BY GENTLY AND CAREFULLY SHUFFLING THE TIN BACK AND FORTH. IF THE BROWNIE IS SET AND DOESN’T GIGGLE, YOU’RE READY TO GO!
9. LEAVE THE BROWNIE TO COOL FOR AT LEAST 1 HOUR BEFORE CUTTING INTO SLICES.
10. SERVED HERE WITH BEETROOT CHIPS AND EDIBLE FLOWERS.